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1 large garlic clove, minced 2 tablespoons extra-virgin olive oil 1/2 small butternut squash (1 lb), peeled, seeded, and cut into 1/2-inch pieces (2 cups) 1 3/4 cups chicken broth (14 fl oz) 2 cups water 1 (16- to 19-oz) can white beans (preferably cannellini), rinsed and drained 2 can [...]
Read the recipe at epicurious.com