The sweetness of the Granny Smith apple shines via the creaminess of the blended butternut squash, a mix that’s positive to whet appetites. Do not be afraid to maintain mixing the soup-more air yields tastier, frothier soup. Garnish with extra contemporary rosemary sprigs, if desired. To make this a vegan butternut squash soup, omit the heavy cream and use your favourite plant-based milk or yogurt as a substitute.
