Butternut Squash-And-Caramelized Onion Soup With Pesto

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Oxmoor House


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1 butternut squash (about 1 3/4 pounds), halved lengthwise

2 teaspoons olive oil

3 cups sliced Vidalia or other sweet onion (about 1 large)

1/2 cup Sauternes or other dessert white wine

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

2 tablespoons commercial pesto

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