cup chopped onion
cups chicken broth
cup salsa verde
pound butternut squash, pared, seeded and cut into 1-inch cubes
cups cubed apple, peeled
teaspoon dried rosemary leaves
teaspoon ground coriander
teaspoon freshly ground pepper
cup toasted pumpkin seeds
In Dutch oven over medium heat, cook onion in butter 5 minutes or until tender, stirring occasionally.
Add broth, salsa verde, water, squash, apple, rosemary, coriander and pepper. Bring to a boil.
Reduce heat to medium-low. Cover; cook 25 to 30 minutes or until squash is tender, stirring occasionally.
Pour half of soup into blender container. Process 30 to 60 seconds or until smooth. Repeat with remaining soup. Return soup to pan.
Cook 5 to 6 minutes or until thoroughly heated. Garnish with toasted pumpkin seeds.