Squash And White Bean Soup With Parmesan Biscuits

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1 tablespoon olive oil

1 onion, chopped

1 14.5-ounce can diced tomatoes

1 small butternut squash, peeled and cut into 1/2-inch pieces (4 cups)

1 tablespoon fresh thyme

Kosher salt and black pepper

2 15-ounce cans cannellini beans, rinsed

1 bunch spinach, thick stems removed (4 cups)

Biscuit mix and ingredients to make 8 biscuits

1/4 cup shredded Parmesan (1 ounce)

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