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Squash and Veggie Soup

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"A delicious, hearty soup."
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1 h 30 m servings 169
Original recipe yields 6 servings


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  1. Pour vegetable broth into a large pot over medium heat. Add buttercup squash, rutabaga, onion, potato, sweet potato, carrot, seasoning blend, garlic, curry powder, pepper, nutmeg, and bay leaf. Simmer until rutabaga and squash are soft, about 1 hour.
  2. Puree soup with an immersion blender until smooth.

Nutrition Facts

Per Serving: 169 calories; 0.9 38.8 4.7 0 350 Full nutrition

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