From: Debbi
Servings: 8
Tags: soup, vegetarian, main
Last Made: April 3, 2019
Scott:
Ana:
Alex:

Ingredients

  • 1 Tbs Canola oil
  • 1 1/2 cup chopped onion
  • 4 cloves garlic, minced
  • Salt
  • 1 Tbs curry powder
  • 1 Tbs ground cumin
  • 1/2 tsp ground goriander
  • 1/4 tsp Cayenne
  • 4 cups cubed peeled butternut squash
  • 1 cup chopped parsnip (2 med)
  • 1 3/4 cup vegetable broth
  • 1 (14.5-oz) can diced tomatoes
  • 1 cup green beans
  • 1 (15-oz) can pinto beans, drained
  • 2 cup fresh baby spinach
  • 1 cup light coconut milk
  • 1/4 cup chopped fresh cilantro
  • 1 Tbs Lime juice

Steps

1) Saute onion and garlic in oil 2) Add spices, cook 2 minutes, stirring 3) Add squash, parsnip, tomatoes, broth 4) Boil, then simmer, covered, 15 minutes (until squash is tender) 5) Add green beans and pintos 6) Uncover and simmer 8 minutes, or until veggies are tender 7) Add spinach and coconut milk, cook until warmed 8) Add cilantro and lime juice 9) Serve immediately

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