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Butternut Squash Soup With Parmesan And Fried Sage Leaves

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Epicurious
Related tags
soups gluten free low carb nut free passover lunch
Nutrition per serving    (USDA % daily values)
CAL
109
FAT
21%
CHOL
8%
SOD
8%

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Ingredients for 8 servings

3 tablespoons butter

1 onion, coarsely chopped

1 tablespoon chopped fresh sage

1 2 3/4-pound butternut squash, halved, peeled, seeded, chopped (about 5 cups)

5 cups canned low-salt chicken broth

1/3 cup freshly grated Parmesan cheese

24 fresh sage leaves

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