1 cup chopped onion
1 (10.5-ounce) can low-sodium chicken broth
1 cup Salsa Verde
1 cup water
1 pound butternut squash, pared, seeded and cut into 1-inch cubes
2 cups cubed apples
1/2 teaspoon dried rosemary leaves
1/8 teaspoon ground coriander
1/4 teaspoon white pepper
1/4 cup sliced almonds, toasted
1/4 cup butter
1) In Dutch oven, cook onion in butter over medium heat, stirring occasionally, until tender. Add remaining ingredients except almonds; bring to a boil. Reduce heat to medium-low. Cover; cook, stirring occasionally, 25 to 30 minutes or until squash is tender.
2) Pour about 1/2 of soup into blender container or food processor bowl fitted with metal blade. Process 30 to 60 seconds or until smooth. Repeat with remaining soup.
3) Return soup to Dutch oven. Cook 5 to 6 minutes or until heated thoroughly. Garnish with toasted almonds.