Total Time: 45 mins
Prep Time: 10 mins
-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
-1 tablespoon chopped fresh sage
-½ tablespoon minced fresh rosemary
-1 teaspoon grated fresh ginger
-3 to 4 cups vegetable broth
-Freshly ground black pepper
1.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, for 8 to 10 minutes.
2.Add the garlic, sage, rosemary, and ginger. Stir and cook for 30 seconds to 1 minute, until fragrant, then add 3 cups of the broth. Bring to a boil, cover, and reduce heat to a simmer. Cook until the squash is tender, 20 to 30 minutes.
3.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.
Credit: Love & Lemons https://www.loveandlemons.com/butternut-squash-soup/