BUTTERNUT SQUASH SOUP

1 med. butternut squash
2 red delicious apples, peeled and coarsely chopped
1 med. onion, chopped
1/4 t. rosemary
1 t. salt
1/4 t. pepper
32 oz. chicken broth
6 oz. water
1/4 c. almond milk
Chopped fresh parsley for garnish

1. Peel squash (a potato peeler works well) and seed it. Cut into chunks. Add all ingredients except almond milk and parsley to a large stockpot.

2. Bring to a boil, reduce heat and simmer for 45 minutes.

3. Puree in food processor or blender. Garnish with a swirl of almond milk and sprinkle of fresh parsley, if desired.

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This is the perfect fall soup.