Ingredients
- 2 tbsp. margarine
1/2 red onion, minced
1 cup each, turnip, swett potato and butternut squash
1 tsp. dried marjoram
1/2 tsp. ground ginger
1/4 tsp. ground cinnamon
1 tbsp. chopped scallion
2 (14 oz) cans College Inn vegetable stock
2 tbsp. slivered almonds
1/2 (4 oz) can chopped green chilis
1 tsp. sugar
1/4 can coconut milk
ground pepper to taste
Description
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