Is there anything more comforting than butternut squash soup? Here, the addition of rosemary gives it a special touch. This is the perfect recipe for fall and winter when you have an abundance of squash. But honestly, you can cook it whenever you want because it’s just that good. Running out of time? You can also find pre-cut squash in many grocery stores.

Servings: 7 cups

Ingredients

• 2 tablespoons olive oil
• 1 onion, coarsely diced
• 2 garlic cloves, crushed
• 1 pound butternut squash, diced (approximately 3 ½ cups)
• 2 cups carrots, coarsely chopped (about 6 medium carrots)
• ½ teaspoon dry rosemary
• 4 ½ cups low sodium chicken broth
• 1 large 15 oz can of white kidney beans, drained and rinsed
• ¼ cup milk (optional)
• Salt & pepper, to taste

Instructions

1. In a large pot, heat the olive oil over medium heat.
2. Add the onion and cook for 5 minutes, until transparent. Add the garlic and cook for 2 minutes.
3. Add the squash and carrots. Cook for 10 more minutes, stirring occasionally.
4. Add the chicken broth and dried rosemary. Bring to a boil, then reduce heat and simmer for 30 to 40 minutes, or until the vegetables are soft. Stir occasionally.
5. Add the white kidney beans and cook for an additional 5 minutes.
6. Puree the soup until smooth using either a blender or an immersion blender. If desired, add the milk.
7. Season with salt and pepper to taste.

Tip

• Milk is optional in this recipe. If you prefer a thicker soup, omit the milk. Add it to the mix if you want a thinner and creamier consistency. Adjust according to your personal preference.