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Butternut Squash and Tomato Soup
- 2 tablespoons olive oil, divided
- 1 medium butternut squash, halved, seeded
- 2 garlic cloves, peeled
- 1 onion, chopped
- 2 teaspoons grated peeled ginger or 1/2 teaspoon dried ground ginger
- 2 teaspoons kosher salt plus more for seasoning
- 1/2 teaspoon ground turmeric
- 1 28-oz. can whole peeled tomatoes, drained
- 1 1/2 cups cups low-sodium chicken broth
- Freshly ground black pepper
Directions:View on Bon Appetit
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