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Squash and Bean Soup With Parmesan Biscuits
- 1 tablespoon olive oil
- 1 onion, chopped
- 1 14.5-ounce can diced tomatoes
- 1 small butternut squash, peeled and cut into 1/2-inch pieces (4 cups)
- 1 tablespoon fresh thyme
- 1/4 cup kosher salt and black pepper
- 2 biscuit mix and ingredients to make 8 biscuits
- 1 shredded Parmesan (1 ounce)
Directions:View on Real Simple
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