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!"

Nutrition Facts

Serving size: 1 cup

From Fat8%
From Saturated Fat4%
From Sugar2%


Ingredient 6 servings 50 servings
olive oil1 Tbsp.1 cups
garlic2 cloves1 cup
small onion1 onion40
butternut squash2 cups80 cups
spinach1 cup40 cups
black beans1 cup40 cups
fresh basil2 Tbsp.1 cup
pumpkin pie spice2 tsp.1/2 cup
vegetable stock4 cups36 cups
lite coconut milk1 1/2 cups/13.5 ounce20 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.