In a heavy bottom pan, add the coconut oil, garlic and onions
Let the onions caramelize
Add the green bell peppers, tomatoes and corn
Add the butternut squash zoodles
Add the salt, taco seasoning and cumin powder. If using hatch chili, add it now
Add the coconut milk and water
Simmer on low for about 25 minutes or until the soup starts boiling
Garnish and Serve immediately. Alternatively, you can transfer to 4-5 containers and freeze it
When using frozen soup, heat stove top for best results. Adjust spices, if needed
Video
Notes
This make ahead soup can be frozen for up to 2 weeks. When serving frozen soup, heat it on the stove top, if possible. This will preserve the taste and texture of the soup
The zoodles will break up into smaller pieces during the cooking process