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Squash and Veggie Soup

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Tina Bell

"A delicious, hearty soup."
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1 h 30 m servings 169 cals
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 g fat; 38.8 g carbohydrates; 4.7 g protein; 0 mg cholesterol; 350 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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