Almost Fat-Free Vegetarian Butternut Squash Soup

• 2 cups vegetable broth (may substitute water)
• 1 lb butternut squash (half of a medium-sized squash)
• 1 small zucchini
• 1/2 cup red lentil
• 1/2 red bell pepper
• 1/2 teaspoon curry powder
• 1/4 teaspoon nutmeg
• black pepper

1. Remove seeds, peel, and cut the squash into small 1 inches cubes.
2. Cut the zucchini and bell pepper into small chunks.
3. Put all ingredients except spices into a 2 quart saucepan, and bring to a boil.
4. 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).
5. Do not drain the liquid.
6. Pour the soup into a blender, add spices, and blend until smooth.

vegetable broth, butternut squash, zucchini, red lentil, red bell pepper, curry powder, nutmeg, black pepper

Taken from www.food.com/recipe/almost-fat-free-vegetarian-butternut-squash-soup-174382 (may not work)