In a large pot over medium heat add oil. Chop onion and garlic and saute. Add rosemary.
Peel butternut squash as you would a carrot and cube. Add to pot. Add carrots. Saute all vegetables for about 5 minutes.
Add water until it just covers all vegetables. Add bouillon and salt. Cover. Cook on high until boiling, reduce heat and simmer for 20 minutes or until all vegetables are fork tender.
Allow mixture to cool. Working in batches using a blender or food processor, puree soup adding 1/2 cup of milk or 2-4 tbsp of cream cheese to each batch. Pour pureed soup into large bowl. Once all soup is pureed, mix soup by hand in large bowl. You may want to add more salt at this point as well.
Reheat and serve.
To freeze soup, place a sandwich bag into a cup as you would a garbage bag into a garbage bin and add 3-4 scoops of soup. Seal bag, removing air, lay flat and freeze. Makes 10 servings.
Rosemary Butternut Squash Soup
1 tbsp oil
2 cloves of garlic
1 medium onion
1 tbsp dried rosemary
6 cups (approx) cubed butternut squash
2-3 cups baby carrots
*2 bouillon rectangles
6 cups (approx) water
2 cups milk OR 1/2 - 1 cup cream cheese (both optional)
salt to taste
* I used reduce sodium, organic bouillon as most others have MSG.
Calories: 115 Fat 3.2g Sodium: 187mg Carbs: 20.8g Fiber 1g Sugar 7g Protein: 3.3g