Butternut Squash Soup

Instructions

1. 1

   Heat the oil in a large pot or Dutch oven over medium heat. Add the onion, salt, and several grinds of fresh pepper and sauté until soft, 5 to 8 minutes.

2. 2

   Add the squash and cook until it begins to soften, stirring occasionally, for 8 to 10 minutes.

3. 3

   Add the garlic, sage, rosemary, and ginger. Stir and cook 30 seconds to 1 minute, until fragrant, then add 3 cups of the broth.

4. 4

   Bring to a boil, cover, and reduce heat to a simmer. Cook until the squash is tender, 20 to 30 minutes.

5. 5

   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.

6. 6

   Season to taste and serve with parsley, pepitas, and crusty bread.