butternut squash + rice soup

I'm really trying me best to eat my weight in soup and the one I made Monday really makes it easy (the recipe's below). but I also want to recommend tazo wild sweet orange tea and pumpkin coffee cake cause they're also really pretty good. the pumpkin coffee cake was so good, in fact, that sugar ate the last third of it while we were out.

butternut squash + rice soup
1 small onion, diced
1 tablespoon coconut oil
1 teaspoon lemon zest
1 teaspoon grated fresh ginger
1/2 small butternut squash cut into 1/2 inch cubes
1/2 cup basmati rice
1 1/2 cups cooked black beans
1 can diced tomatoes
1 teaspoon dried thyme
1/2 teaspoon dried oregano
1/4 teaspoon red pepper flakes
3 1/2 cups vegetable broth (more if you like more broth)
coconut milk, to taste
salt and pepper to taste
lemon wedges

Sauté the onion in a large pot with the coconut oil until translucent. Add the lemon zest, ginger and butternut squash and continue sautéing ten minutes until the squash is tender. Then add the rice, black beans, tomatoes, thyme, red pepper flakes, vegetable broth, salt and pepper. Let it simmer, uncovered, for 20 minutes or until the rice is cooked. Turn off the heat and add coconut milk (I used a cup). Let cool a few minutes before eating with a squeeze of lemon.