Butternut Squash and Carrot Soup

This is a little spin off of traditional butternut squash soup. It gives it a little extra flavor and a little more interest. It’s perfect for a cold weather dinner!

Ingredients

• 2 tbsp canola oil
• 1 onion, diced
• 4 cloves garlic, minced
• 4 carrots, diced
• 3 stalks celery, diced
• 1 large butternut squash, diced
• 4 cups vegetable broth
• 2 tbsp chopped fresh rosemary
• 1/2 cup skim milk
• Pepper to taste

Directions

• In a large pot, sauté onion and garlic in canola oil for 3-5 minutes over medium high heat
• Add in carrots and celery and cook for an additional 3-5 minutes
• Add squash, vegetable broth, and rosemary and bring to a boil
• Reduce soup to a simmer and cook for 25 minutes or until squash is soft
• Puree soup using immersion blender, food processor, or standing blender until smooth
• Add in milk and season with pepper to taste