Ingredients

Makes 5 cups

2 cups vegetable broth

2 cups peeled butternut squash chunks

1 red bell pepper

1 (15-oz) can white beans, drained

1 small sweet onion, peeled

1 tbsp hot curry powder

2 tsp extra virgin olive oil

Directions

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.

via Dr Oz