INGREDIENTS
1/2 tsp
black pepper
2 lbs
butternut squash
1 large
carrot
1 rib
celery
1 sprig
fresh rosemary
1 sprig
fresh thyme
3 cloves
garlic
1
green apple
1/4 tsp
ground cinnamon
1 tsp
kosher salt
1 pinch
nutmeg
1 tbsp
olive oil
2 cups
vegetable broth
1 medium
yellow onion