Roasted Butternut Squash Soup

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Williams-Sonoma
Nutrition per serving    (USDA % daily values)
CAL
525
FAT
128%
CHOL
73%
SOD
8%

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Ingredients for 6 servings

2 large butternut squashes, each 1 1/2 to 2 lb.

1/3 cup hazelnuts

6 Tbs. (3/4 stick) unsalted butter

2 yellow onions, chopped

8 fresh sage leaves, shredded

6 cups chicken or vegetable stock or canned broth

Salt and freshly ground pepper, to taste

Ground nutmeg, to taste, if needed

Pinch of sugar, if needed

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