Servings: 6
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
- Chopped parsley
- Toasted pepitas
- Crusty bread
Instructions
- 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.
- Add the squash and cook until it begins to soften, stirring occasionally, for 8 to 10 minutes.
- 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.
- 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.
Notes
Recipe & Photo from Love and Lemons.
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