Peel the butternut squash using a vegetable peeler, then cut in half lengthwise. Scoop the seeds and strings out of the center, then cut the squash into 1-inch cubes.

Sautee the onion and carrots together with olive oil in a large stock pot. Once the onions have become translucent (about 5 minutes), add the butternut squash, beans, sage, rosemary and the chicken broth to the pot. Bring to a boil, and continue to boil for 20 minutes.

Remove the pot from the heat and, using an immersion (stick) blender, puree the soup until creamy. At this point, you may add the salt and pepper to your liking. Depending on your preference for consistency, you may also add more chicken brother to thin the soup out.

If you don’t have an immersion blender, you can also add the contents to a regular blender or food processor to get the same effect.

Enjoy. This soup is so delicious, it won’t last long!