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Roasted Butternut Squash Soup

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Ingredients

1 large (or 2 small) butternut squash

1/4 cup olive oil

1 small yellow onion, thinly sliced

1 clove garlic, finely chopped

1 quart (4 cups) chicken stock

1 bay leaf

1 sprig fresh thyme

salt

1 tablespoon minced fresh chives

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