In a large soup pot, heat the olive oil over medium heat. Once hot, add the onion and cook, stirring occasionally, for about 10 minutes or until tender.
1 tablespoon olive oil, 1 cup onion
Add the broth, salsa, water, squash, ¾ of the apples, rosemary, coriander, and white pepper. Stir, then bring everything to a boil.
1¼ cups vegetable broth, 1 cup Roasted Tomatillo Salsa, 1 cup water, 1 pound butternut squash, 2 medium apples, ½ teaspoon dried rosemary leaves, ¼ teaspoon ground coriander, ¼ teaspoon white pepper
Reduce the heat to low, cover, and cook, stirring occasionally, for 20 to 30 minutes or until the squash is tender.
Use an immersion blender to purée the soup right in the pot. Process until smooth.
Pour into bowls and garnish with the almonds and remaining diced apples.
2 medium apples, ½ cup sliced almonds