Cut your carrots, onions, celery, garlic, into chunks and toss in the oil
Pull rosemary off stem and toss into saucepan
Stir to ensure the oil has coated all ingredients
Let vegetables cook over medium heat for about 8-10 minutes to soften
Add stock and cut butternut squash into chunks toss into saucepan
Boil until vegetables are soft to fork
Pulse all cooked ingredients in a blender to the texture you desire
Recipe Notes
You can use Knorr Stock pots for your chicken or vegetable stock which ever you prefer or make it yourself. Also, if you prefer chunks cut your vegetables into bite sizes before cooking and then leave a few scoops out before blending and add them back into the puree for a chunky soup!