Butternut Squash Soup

Instructions

1. 1

   Heat the oil in a large pot over medium heat.

2. 2

   Add the onion, salt, and several grinds of fresh pepper and sauté until soft, 5 to 8 minutes.

3. 3

   Add the squash and cook until it begins to soften, stirring occasionally, for 8 to 10 minutes.

4. 4

   Add the garlic, sage, rosemary, and ginger. Stir and cook for 30 seconds to 1 minute, until fragrant.

5. 5

   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.

6. 6

   Let cool slightly and pour the soup into a blender, working in batches if necessary, and blend until smooth.

7. 7

   If your soup is too thick, add up to 1 cup more broth and blend.

8. 8

   Season to taste and serve with parsley, pepitas, and crusty bread.