Butternut Squash, Chard, and White Bean Soup

1 large butternut squash, peeled, gutted, and cut into 1-inch cubes
cooking spray
salt and fresh ground black pepper
dried rosemary
6 c. water
2 cloves garlic, minced
1 small sweet white onion or half a large onion
6 t Better Than Boullion (or any brand) vegetable base
4 packed cups of rainbow chard—about 4 leafs, with stems, chopped into small pieces/short, thin strips (found at Whole Foods and specialty grocery stores…can use reg. swiss chard or collard
1 can Great Northern or similar soft, creamy-textured white bean
1 package goat cheese crumbles (optional)

1. Preheat oven to 400 degrees
2. Spread cubes of butternut squash evenly over a large baking sheet, then spray evenly with cooking spray. Sprinkle the top with salt, pepper, and rosemary to taste. (an even flecking of all is good)
3. Bake squash at 400 degrees for 30 min. on top/middle rack
4. Fill slow cooker pot or regular large stove top pot with water, garlic, onion, and vegetable base—stir till base is all dissolved.
5. Remove squash from oven and put it all into the slow cooker or stove top pot—stir
6. Cook in slower cooker on high for 1 hour or on stove top 15 min.—stir occasionally if cooking in regular stove top pot
7. Ladle small portions of the soup into a blender (fill no more than half way) and blend soup till it’s all smooth—put blended soup into pot and keep ladling the chunky stuff (use a drainer spoon or ladle)
8. Add rainbow chard and beans, stir, and cook on low in slow cooker for 4 hours; cook on stove top over med-low heat (simmering) for 50 min.
9. Serve up 1 c. in a bowl and top with 1 T goat cheese if desired

Number of Servings: 12

Recipe submitted by SparkPeople user KATIE123080.