- 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
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
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