Butternut Squash & Apple Soup

Ingredients

1 butternut squash (or other squash; peeled, seeds removed, and chopped)

1 onion (chopped)

2 celery (celery ribs/sticks; chopped)

2 carrots (peeled and chopped)

2 cloves garlic (minced)

2 tablespoons butter (or oil of choice)

1 apple (peeled, cored, and chopped)

3 cups broth (vegetable broth, chicken broth, or other type)

1 cup water

2 pinches rosemary

1 teaspoon black pepper

 salt (to taste)

Instructions

1. Combine butter (or oil), onion, celery, carrot, and garlic in a large pot. Cook for 5 minutes.

2. Add squash, apple, rosemary (optional),  broth, and water.

3. Cover and bring to a boil. Then lower the heat and simmer for 20-30 minutes or until squash is soft.

4. Remove from heat and puree either with an immersion blender or a regular blender. If using a regular blender, then work in small batches.

5. Add pureed soup back to pot, and add spices and salt to taste. Remember- you can go light on the salt here and add more later to each bowl.