1 small (1 lb) butternut squash
3 Granny Smith or other tart apples
1 medium white onion
4 Cups chicken broth (or vegetable broth)
1 Cup water
1/4 tsp powdered Rosemary
1/4 Cup heavy cream
1 Tbsp Roasted Pumpkin Seed Oil
Salt and Pepper taste
Peel the butternut squash and scoop out the seeds and pulp. Coarsely chop butternut squash, apples, and onion. Add squash chunks to a large, heavy-bottomed pot with the chicken broth, water, and powdered rosemary. Bring mixture to a boil before reducing to a simmer. Cook, uncovered, for 45 minutes, or until squash is tender. Remove pan from heat and allow to cool slightly, before pouring soup into a blender. (Make sure the soup is slightly cooled, or you will blow the lid off the blender in the next step!) Puree soup mixture in blender until texture is smooth. Transfer soup back into the pan and re-heat over low heat, seasoning to taste with salt and pepper. When soup begins to simmer, stir in the heavy cream.
Ladle soup into bowls, and drizzle a little Roasted Pumpkin Seed Oil on top of each serving.