Makes approximately 1 servings

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
  • 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

For Serving:

  • Chopped parsley
  • Toasted pepitas
  • Crusty bread

Instructions:

  1. Heat the oil: Place a large pot on the stove and heat oil over medium heat.
  2. Sauté the onion: Add the onion, salt, and several grinds of fresh pepper to the pot. Sauté for 5 to 8 minutes, until the onion is soft.
  3. Add the squash: Stir in the squash and cook, stirring occasionally, for 8 to 10 minutes, until it begins to soften.
  4. Add seasonings: Add the garlic, sage, rosemary, and ginger. Stir well and cook for 30 seconds to 1 minute, until fragrant.
  5. Add broth: Pour in 3 cups of broth. Bring the mixture to a boil.
  6. Simmer: Once boiling, cover the pot and reduce the heat to a simmer. Let it cook for 20 to 30 minutes, or until the squash is tender.
  7. Cool slightly: Remove the pot from heat and allow the soup to cool slightly.
  8. Blend the soup: Carefully pour the soup into a blender, working in batches if necessary. Blend until smooth.
  9. Adjust thickness: If the soup is too thick, add up to 1 cup more broth and blend again.
  10. Season to taste: Taste the soup and adjust seasoning as needed.
  11. Serve: Serve the soup with parsley, pepitas, and crusty bread for garnish.

Enjoy!

Adapted from Love and Lemons