his rich soup is seasoned with rosemary and the toasted pine nuts add flavor and crunch. If you have an immersion blender, it will make pureeing the soup a whole lot easier and cleaner. Otherwise, use a blender or food processor to puree in small batches. This soup is excellent served hot or cold.

Ingredients:

• 1 2-pound butternut squash
  
• 1½ tablespoons Napa Valley organic olive oil
  
• 1 medium onion, diced
  
• 1 large leek, dark green leaves and root trimmed
  
• 1 clove garlic, minced
  
• 1 large white rose potato, scrubbed and diced
  
• 2 sprigs fresh rosemary, plus more for garnish
  
• 4 cups Health Valley fat-free chicken broth
  
• ¼ teaspoon white pepper
  
• 1/8 teaspoon salt
  
• 1 1.5-ounce package Flanigan Farms pine nuts, toasted
  

Instructions:


1. Preheat oven to 350°. Scrub the squash, pierce through the flesh at the top a few times with a sharp knife and bake in the oven until it softens, about 25-30 minutes. Meanwhile, prepare the onion, leek, garlic, and potato.
   

2. Cut the softened squash into quarters to cool and scoop out the seeds and strings. Slice into wedges, peel with a sharp paring knife and cut into cubes.
   

3. Heat the oil over medium heat in a large stockpot. Add leeks and onions and sauté for 3 minutes, being careful not to brown them. Cover tightly and cook for about 15 more minutes, stirring occasionally, until clear and soft. Add garlic and cook until fragrant, about 30 seconds.
   

4. Add in squash and potato cubes, rosemary, and broth. Bring to a boil; cover and reduce heat to low. Remove rosemary sprigs after 10 or 15 minutes, before they start falling apart. Simmer 15-20 minutes total, until the squash and potatoes are soft. Turn off the heat.
   

5. Make sure there are no rosemary needles left in the soup. Add pepper and salt. Use and immersion blender to puree the soup in the pot. Taste soup and adjust seasonings. Ladle into six bowls and top each with one tablespoon of toasted pine nuts. Garnish with little sprigs of rosemary. Serve immediately.