Student Special: Squash, Bean, Spinach and Coconut Soup!
By Nina D. from Central School, South Berwick, Maine.
This colorful soup has beautiful healthy vegetables likes butternut squash, and spinach mixed with black beans and a delicious basil and pumpkin pie spice-flavored coconut broth. Comforting, full of rich vitamins and protein and the kids all loved it!"
Serving size: 1 cup
|From Saturated Fat||4%|
|Ingredient||6 servings||50 servings|
|olive oil||1 Tbsp.||1 cups|
|garlic||2 cloves||1 cup|
|small onion||1 onion||40|
|butternut squash||2 cups||80 cups|
|spinach||1 cup||40 cups|
|black beans||1 cup||40 cups|
|fresh basil||2 Tbsp.||1 cup|
|pumpkin pie spice||2 tsp.||1/2 cup|
|vegetable stock||4 cups||36 cups|
|lite coconut milk||1 1/2 cups/13.5 ounce||20 cups|
In a large pot heat the oil over low heat. Add the garlic and onion and cook, stirring, for 5 minutes. Add the squash and cook 5 minutes. Add the spinach, beans, half the basil and the pumpkin pie spice and cook, stirring, for 5 minutes. Add the stock and coconut milk, raise the heat moderate, and bring to a simmer. Add the remaining spice and cook, covered, for about 15 minutes, or until the vegetables are tender and the soup is flavorful. Season to taste. Serves 6-8.