Ingredients

1 large butternut squash, peeled and cubed

1 large apple (gala or fuji), peeled and cubed

1 large onion (yellow), peeled and diced

1/2 tsp rosemary (divided)

dash of sea salt

Preparation

  1. Combine squash, apple, onion, and 1/4 tsp rosemary in large pot.
  2. Fill the pot with water till just below the fruit and vegetables. Note: Too much water may make your soup too thin.
  3. Set the pot on high heat and bring the mixture to a boil.
  4. Turn to medium heat and keep at a slow boil for approximately 30 minutes (or until squash cubes are tender). Stir throughout.
  5. Remove the pot from heat and cool for 20 minutes.
  6. Blend the soup in the pot using an immersion blender. Note: You may not wish to use all the water in the pot depending on preference of consistency. Consider draining some out.
  7. Add the remaining 1/4 tsp rosemary and the sea salt.
  8. Keep the extra in the refrigerator after it fully cools.