Butternut Squash Soup

Ingredients

• 2 tbsp Olive Oil (extra-virgin)
• 1 Onion (large yellow; chopped)
• ½ tsp Sea Salt
• 3 lbs Butternut Squash (peeled, seeded, and cubed)
• 3 Garlic (cloves; chopped)
• 1 tbsp Sage (fresh; chopped)
• ½ tbsp Rosemary (fresh; minced)
• 1 tsp Ginger (fresh; grated)
• 3 cups Vegetable Broth (plus more if soup is too thick)
• 1 Black Pepper (freshly ground; to taste)
• 1 Parsley (chopped; for serving)
• 1 Pumpkin Seeds (toasted pepitas; for serving)
• 1 Bread (crusty; for serving)

Instructions

1. 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.

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

4. 4

   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.