Roasted Butternut Squash Soup with Fried Rosemary Recipe from Jessica Seinfeld - Jessica Seinfeld

Ingredients

• 3- to 3½-pound butternut squash
• 3 tablespoons extra virgin olive oil (1T. + 2T.)
• 1 teaspoon kosher salt (1/2 tsp. + 1/2 tsp.), plus more to taste
• 1/4 teaspoon freshly ground black pepper, plus more to taste
• 1 large yellow onion, sliced
• 5 to 6 cups water or less-sodium chicken broth
• for the fried rosemary leaves: (totally optional but worth it!)
• 2 tablespoons e.v. olive oil
• 2 tablespoons fresh rosemary leaves