Ingredients:
2 cups vegetable broth ( may substitute water)
1 lb butternut squash ( half of a medium-sized squash)
1 small zucchini
1/2 cup red lentils
1/2 red bell peppers
1/2 teaspoon curry powder
1/4 teaspoon nutmeg
black pepper
Directions:
Remove seeds, peel, and cut the squash into small 1 inches cubes.
Cut the zucchini and bell pepper into small chunks.
Put all ingredients except spices into a 2 quart saucepan, and bring to a boil.
Simmer, covered, on low heat for 30 minutes (the lentils will split–this is normal and you may use this as an indication that all of the ingredients are cooked).
Do not drain the liquid.
Pour the soup into a blender, add spices, and blend until smooth.
Servings: 4
Time preparation: 10 min.
Time total: 40 min.