Butternut Vegetable Soup

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Nutrition per serving    (USDA % daily values)
CAL
168
FAT
20%
CHOL
0%
SOD
93%

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Ingredients for 10 servings

1/2 teaspoon dried thyme

2 red potatoes, cubed

1 cup finely diced onion

4 large carrots, thinly sliced

12 cups vegetable broth

2 teaspoons minced garlic

4 cups finely chopped kale leaves

2 cups peeled and cubed butternut squash

1 (16 ounce) can great Northern beans, rinsed and drained

1 teaspoon salt

1/2 teaspoon ground black pepper

1/4 cup vegetable oil

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