Student Special: Squash, Bean, Spinach and Coconut Soup!
By Nina D. from Central School, South Berwick, Maine.
Description
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!"
Nutrition Facts
Serving size: 1 cup
| Calories | 250 |
| From Fat | 8% |
| From Saturated Fat | 4% |
| From Sugar | 2% |
| Sodium | 4mg |
Ingredients
| 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 |
Preparation
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.
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