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Tuscan White Bean and Butternut Squash Soup


1 Tbsp olive oil
1 small butternut squash, peeled, seeded, and large-diced
1 large yellow or sweet onion, minced
1/2 Tbsp fresh garlic, crushed
1 Tbsp unsalted butter¹
1/4 tsp dried thyme
1/4 tsp dried rosemary
1/8 tsp dried oregano
1 small lemon, juiced²
4 cups (32 oz) rich chicken or vegetable stock
kosher salt and freshly-ground black pepper, to taste
1 (15 oz) can cooked cannelini beans, drained (not rinsed)
1-1/2 cups (loosely-packed) kale³, rough stems removed and torn into small pieces



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