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:
- Heat the oil: Place a large pot on the stove and heat oil over medium heat.
- 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.
- Add the squash: Stir in the squash and cook, stirring occasionally, for 8 to 10 minutes, until it begins to soften.
- Add seasonings: Add the garlic, sage, rosemary, and ginger. Stir well and cook for 30 seconds to 1 minute, until fragrant.
- Add broth: Pour in 3 cups of broth. Bring the mixture to a boil.
- 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.
- Cool slightly: Remove the pot from heat and allow the soup to cool slightly.
- Blend the soup: Carefully pour the soup into a blender, working in batches if necessary. Blend until smooth.
- Adjust thickness: If the soup is too thick, add up to 1 cup more broth and blend again.
- Season to taste: Taste the soup and adjust seasoning as needed.
- Serve: Serve the soup with parsley, pepitas, and crusty bread for garnish.
Enjoy!
⋅ Adapted from Love and Lemons