Butternut Squash Soup Recipe

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Nutrition per serving    (USDA % daily values)
CAL
140
FAT
28%
CHOL
1%
SOD
57%

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Ingredients for 6 servings

Freshly ground black pepper

2 medium canned plum tomatoes

3 tablespoons extra-virgin olive oil

4 cloves garlic, smashed

2 tablespoons freshly grated Parmesan, optional

1 teaspoon balsamic vinegar

1 onion, thinly sliced

2 fresh sage leaves

2 teaspoons kosher salt

4 cups low-sodium chicken broth or water

1 medium butternut squash (about 2 pounds), peeled, halved, seeded, and diced

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