Butternut Squash Soup

Ingredients

• 2 tbsp extra-virgin olive oil
• 1 large yellow onion, chopped
• 1/2 tsp sea salt
• 1 (3-pound) butternut squash, peeled, seeded, and cubed
• 3 garlic cloves, chopped
• 1 tbsp chopped fresh sage
• 1/2 tbsp minced fresh rosemary
• 1 tsp grated fresh ginger
• 3 to 4 cups vegetable broth
• Freshly ground black pepper
• Chopped parsley, for serving
• Toasted pepitas, for serving
• Crusty bread, for serving

Instructions

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. Add the squash and cook until it begins to soften, stirring occasionally, for 8 to 10 minutes.
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. Bring to a boil, cover, and reduce heat to a simmer. Cook until the squash is tender, 20 to 30 minutes.
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. Season to taste and serve with parsley, pepitas, and crusty bread.