Butternut Squash And Roasted Red Pepper Soup

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Food.com
Nutrition per serving    (USDA % daily values)
CAL
117
FAT
2%
CHOL
0%
SOD
55%

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Ingredients for 4 servings

1 teaspoon curry powder (to taste)

2 medium red bell peppers , cored, seeded, and halved lengthwise

1/8 teaspoon ground nutmeg

salt and pepper

1 large butternut squash , peeled, seeded, and cubed

2 granny smith apples , cored, peeled, and chopped

2 (14 1/2 ounce) cans vegetable broth

1 large onion , finely chopped

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