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Butternut Squash Soup With Toasted Sage And Herbed Croutons

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Ingredients

3 medium or 2 large butternut or acorn squash (4 lbs.)

2 (14-oz.) cans vegetable broth (1 qt.)

1 tsp. coarse salt

1/4 tsp. ground white pepper

4 Tbs. extra-virgin olive oil or 3 Tbs. vegetable oil and 1 Tbs. walnut oil

24 fresh small sage leaves

4 slices firm-textured white bread

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