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Heat oil and butter in dutch oven over medium-high heat. Add
onions, carrots, mushrooms, butternut squash and garlic.
Cook 3 minutes stirring frequently. Mash 1/4 c of the beans.
Add mashed beans, whole beans, broth and herbs. Bring to a
boil. Reduce heat and simmer 10-15 minutes until vegetables
are tender.
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