Ingredients
2 tablespoons extra-virgin olive oil
1 large yellow onion, chopped
½ teaspoon sea salt
1 (3-pound) butternut squash, peeled, seeded, and cubed
3 garlic cloves. chopped
½ tablespoon minced fresh rosemary
1 tablespoon chopped fresh sage
1 teaspoon grated fresh ginger
Freshly ground pepper
3 to 4 cups vegetable broth
Instructions
Heat the oil in a large pot over medium heat. Add the onion, salt and several grinds of fresh pepper and sauté until soft, 5 to 8 minutes. Add the squash and cook until it begins to soften, stirring occasionally, 8 to 10 minutes.
Add the garlic, sage, rosemary, and ginger. Stir and cook 30 seconds to 1 minute, until fragrant, then add 3cups of the broth. Bring to a boil, cover and reduce heat to a simmer. Cook until the squash is tender, 20 to 30 minutes.
Let cool slightly and pour the soup into a blender, working in batches if necessary, and blend until smooth. If your soup is too thick, add up to 1 cup more broth and blend. Season to taste and serve with parsley, pepitas and crusty bread.
Adapted from Loveandlemons.com