My favorite part of making this Butternut Squash Soup, is using the leftovers to make this Vegetable Curry with rice.
Ingredients:
-4 Cups leftover Butternut Squash Soup
-1 tbsp coconut oil
-3 Cups Spinach
-3 Bell Peppers, red, orange, and yellow, seeded and diced
-1 medium yellow onion, diced
-8oz Broccoli
-2 cups cooked rice
Instructions:
1. In a large skillet, melt the coconut butter over medium high heat.
2. Add the peppers, broccoli, and onion and cover. Cook until vegetables are fork tender.
3. Add the spinach and soup and combine until all the vegetables are coated.
4. Serve over rice.
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