Butternut Squash Soup

Ingredients:

• 2 Tablespoons olive oil
• 1/2 teaspoon salt
• 1 yellow onion, chopped
• 3 garlic cloves, chopped
• 1 butternut squash, peeled, seeded and cubed
• 1/2 Tablespoon fresh rosemary
• 1 Tablespoon fresh sage
• 1 teaspoon grated ginger
• 4 cups vegetable broth
• Black pepper to taste

Instructions:

1. Heat the oil in a large pot over medium heat. Add the onion, salt, 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.
2. 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.
3. Let cool slightly and pour the soup into a blender, blend until smooth. If your soup is too thick, add up to 1 cup more broth and blend. 
4. Season to taste and serve with parsley, pepitas, and crusty bread. Enjoy!