Winter Harvest Curry Stew recipe

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Ingredients

1 ½ gallons vegetable broth
4 butternut squashes - peeled, seeded, and diced
6 bunches mustard greens, chopped
7 heads cauliflower, cut into florets
7 heads broccoli, cut into florets
7 red bell peppers, diced
15 carrots, peeled and diced
15 parsnips, diced
1 ½ onions, diced
1 ½ stalks celery, diced
¾ cup raisins
¼ cup curry powder
¼ cup ground ginger
¼ cup ground cumin
1 ½ teaspoons cayenne pepper

Nutrition Info

107.7 calories
carbohydrate: 24 g
cholesterol: : -
fat: 0.8 g
fiber: 6.7 g
protein: 4.2 g
saturatedFat: 0.1 g
servingSize: -
sodium: 195.7 mg
sugar: 7.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine vegetable broth, butternut squash, mustard greens, cauliflower, broccoli, red bell peppers, carrots, parsnips, onions, celery, raisins, curry powder, ginger, cumin, and cayenne pepper in a large stockpot, bring to a boil, reduce heat to medium-low, and simmer until the vegetables are tender, about 1 hour.

Recipe Yield

75 servings

Recipe Note

Great with rice for a nice hearty vegetarian dish!

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