butternut quash and white bean soup

1 1/2 c chopped onion, 6 garlic cloves, minced, 3 cups chicken broth, 4 cups of 3/4 inch cubes peeled butternut squash, 3 15-oz cans of white beans undrained, 1 14.5 oz can diced tomatoes in juice, drained, 1 tsp chopped fresh rosemary

saute onion and garlic until golden, add chicken broth, bring to boil. stir in butternut squash, 1 of the can of beans with liquid, drained tomatoes, and fresh rosemary. puree remaining 2 cans of beans with liquid in processor until smooth, add to soup. cover and simmer until butternut squash is tender and flavors blend, about 15 minutes. season soup with salt and pepper to taste. sprinkle Parmesan cheese on top when ready to eat.