1 medium butternut squash, peeled, seeded, and cubed (about 4 c.)
1 small onion, chopped (about 2/3 c.)
1 medium green apple, peeled and chopped
2 medium potatoes, peeled and chopped (about 1 1/2 c., I used red potato)
3 c. chicken broth
1 Tb. oil or butter
1/2 tsp. fresh rosemary, snipped into little pieces (or try 1/4 tsp. dried)
salt & pepper to taste
Prepare the vegetables. Heat the oil or butter in the bottom of a pot. Add the onion and sauté until softened. Add the chicken broth and heat to boiling. Stir in the vegetables and rosemary. Reduce heat, cover, and simmer until the vegetables are tender. The amount of time will depend on how small you cut them. Add salt and pepper to taste.
Blend the soup with an emersion blender, or by adding it in batches to a stand blender. The soup should be smooth with no chunks in it.
Recipe from www.glutenfreehomemaker.com
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