Butternut Squash Soup with Rosemary

This is one of my favorite dishes.  I am allergic to milk, so I rarely get to have creamy foods, and as strange as it sounds, I miss creamy textures.  So after having butternut squash soup for the first time, I decided to make my own.  Most butternut squash soups have dairy in them, but this one is dairy free, and can even be made vegan.

Butternut Squash Soup
Ingredients:

• 1 Butternut Squash
• 4-6 cups Chicken or Vegetable Broth
• 1 Onion, diced
• Olive Oil
• Salt
• Pepper
• 2 Tbs. fresh Rosemary or 1 Tbs. dried

1.  Preheat oven to 375 degrees.  Cut the squash in half and remove seeds and pulp (just like a pumpkin).  Lay flesh down in a casserole dish and pour about an inch and a half of water in the bottom. Place in the oven and bake until a fork can easily poke into the flesh of the squash.

2. Remove squash from oven, let cool while you cut onion.  Drizzle olive oil in a large stock pot, add onion and cook on medium high until soft.  Then add squash, carefully removing it from the skin.  (Caution: it may still be rather hot, use hot pads if necessary.) Add broth to just cover the squash in the pot.  Bring to a boil and simmer until the squash is falling apart.  Either mash or blend in a blender or with a hand blender until smooth.  Add Rosemary, salt and pepper to taste.  

3. Enjoy!