Apple and Butternut Squash Soup w/ Rosemary

Dear Readers,

A great way to get in your nutrition from vegetables is through soup. Creamy vegetable soups can be healthy just avoid adding heavy dairy products. Rely on fresh herbs and spices for flavor. Try this recipe for a starter or your next Sunday family dinner or for Thanksgiving.


Ingredients
2 ripe green apple, peeled, quartered and cored
2 pounds butternut squash, peeled, seeded and cut into 2-inch chunks
1 large onion, diced
2 slices whole wheat bread ( cubed)
1/2 teaspoon salt, divided
Freshly ground pepper to taste
4 cups reduced-sodium chicken broth, divided
1 sprig Rosemary chopped

Directions


Combine apples, squash, onion, bread, chicken broth, rosemary, salt and pepper into a pot. Cook for 30 minutes until vegetables are soft. Pour mixture into a blender, and puree until smooth. Transfer back into a pot. If you do not have a stand blender, use an immersion blender. Add remaining salt and some pepper to taste. Decorate with chopped rosemary if needed.