Butternut Squash & Apple Soup

1 butternut squash (or other squash; peeled, seeds removed, and chopped)
1 onion (chopped)
2 celery (celery ribs/sticks; chopped)
2 carrots (peeled and chopped)
2 cloves garlic (minced)
2 tablespoons butter (or oil of choice)
1 apple (peeled, cored, and chopped)
3 cups broth (vegetable broth, chicken broth, or other type)
1 cup water
2 pinches rosemary
1 teaspoon black pepper
  salt (to taste)
  1. Combine butter (or oil), onion, celery, carrot, and garlic in a large pot. Cook for 5 minutes.
  2. Add squash, apple, rosemary (optional),  broth, and water.
  3. Cover and bring to a boil. Then lower the heat and simmer for 20-30 minutes or until squash is soft.
  4. Remove from heat and puree either with an immersion blender or a regular blender. If using a regular blender, then work in small batches.
  5. Add pureed soup back to pot, and add spices and salt to taste. Remember- you can go light on the salt here and add more later to each bowl.