Instructions: Coat dutch oven with cooking spray; add oil. Place over med-high heat until hot. Add squash, onion, carrot, and garlic; saute until crisp-tender. Stir in water, bouillon granules, curry powder, coriander, and cumin. Bring mixture to a boil; cover, reduce heat, and simmer 30 minutes. Add broccoli, cauliflower, and rice.

Cover and cook an additional 25-30 minutes or until rice is tender. Ladle soup into individual bowls.

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