Ingredients

• 1 1/2 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 1/2 onions, diced
• 1 1/2 stalks celery, diced
• 3/4 cup raisins
• 1/4 cup curry powder
• 1/4 cup ground ginger
• 1/4 cup ground cumin
• 1 1/2 teaspoons cayenne pepper

Instructions

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.