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Carrot-And-Butternut Squash Soup With Parsleyed Croutons

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Southern Living
Related tags
soups low fat nut free passover rosh hashanah lunch

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Ingredients

1 medium onion, chopped

2 garlic cloves, minced

2 tablespoons olive oil, divided

1 pound carrots, shredded

1 butternut squash, peeled and shredded

2 (14 1/2-ounce) cans low-sodium fat-free chicken broth

1/2 cup cooked long-grain rice

8 (1/2-inch-thick) French bread slices

1 1/2 cups skim milk

1 tablespoon grated orange rind

1/2 teaspoon salt

1/4 teaspoon pepper

1/4 cup chopped fresh parsley

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