2 cups vegetable broth 2 cups butternut squash 1 red bell pepper 15 oz white beans 1 sweet onion 1 tbsp hot curry powder 2 tsp extra virgin olive oil
Heat the olive oil in a medium pot, stir in the curry and cook, stirring until fragrant (about one minute). Add the broth, the squash, beans onion and pepper. Bring to a boil, reduce heat to a simmer and cook for 10-15 minutes until the vegetables are soft. Puree with either an immersion blender or in batches in a blender, being careful not to overfill the blender.
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