Ingredients

• 1 Tbsp. olive oil
• 1 large yellow onion, chopped
• 4 cloves garlic, minced
• 1 Tbsp. ground rosemary
• ¼ tsp. ground pepper (or more to taste)
• 1 (2.5 lb) butternut squash
• 1 (15 oz) can white beans
• 1 cup 2% milk
• 3 cups chicken stock

Preparation

Preheat oven to 400 degrees.

Cut butternut squash in half, place in a cake pan and cover with aluminum foil. Bake for about 45 minutes or until tender.

In a large pot heat olive oil over medium-high heat and saute onions and garlic until onions are soft about 5 minutes.

When squash in cool enough to handle, use a large spoon to scoop out the squash flesh.

Add rosemary, butternut squash, white beans, broth and milk to the pot and bring to a boil. Reduce heat and simmer about 10 minutes and remove from heat.

Puree using an immersion blender or regular blender until soup reaches the desired consistency.

Nutrition analysis per serving: 280 calories, 6g fat, 14g protein, 41g carbohydrate, 6 g fiber, 240 mg sodium