INGREDIENTS
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8 cups veggie broth
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1 yellow onion, chopped
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2 cups red lentils, rinsed
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3 stalks celery, sliced
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3 large carrots, peeled and sliced
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1 pound (3 cups) butternut squash, peeled and diced
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2 cloves garlic, minced
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1/2 teaspoon nutmeg