Almost Fat-Free Vegetarian Butternut Squash Soup - cooking recipe

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 lentil
1/2 red bell pepper
1/2 teaspoon curry powder
1/4 teaspoon nutmeg
black pepper

Preparation

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.