Butternut Squash-Lime Soup

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Southern Living


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8 cups vegetable broth

1 butternut squash, peeled and cut into 3/4-inch pieces

1/2 cup fresh lime juice

1 teaspoon dried sage leaves

3 to 6 whole cloves

1 garlic bulb, chopped and divided

1 large onion, chopped

Vegetable cooking spray

1 to 2 serrano or jalapeƱo peppers, seeded and minced

1/2 cup canned diced tomatoes

4 (6-inch) corn tortillas, cut into 1/2-inch strips

1/2 cup fresh cilantro leaves

1/2 teaspoon pepper

1/4 teaspoon salt

1 teaspoon Dragon Salt

1 lime, thinly sliced (optional)

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