Easy Butternut Squash Soup

(Serves 6)

Ingredients:

• 2 tbsp extra-virgin olive oil
• 1 large yellow onion, chopped
• ½ tsp sea salt
• 1 (3-4 pound) butternut squash, peeled, seeded, and cubed
• 3 garlic cloves, pressed
• 1 tbsp fresh sage, chopped (or 1 tsp dried)
• ½ tbsp minced fresh rosemary (or ¼ tsp dried)
• 1 tsp fresh ginger, grated (or ½ tsp dried)
• 3 to 4 cups vegetable broth
• Freshly ground black pepper

Optional for serving:

• Chopped parsley
• Toasted pepitas, sesame seeds and poppy seeds
• Red pepper flakes
  

Instructions:

1. Heat the oil in a large Dutch oven or pot over medium heat. Add the onion, salt, and several grinds of fresh pepper and saute until soft, 5 to 6 minutes depending on the side of your chopped onion. Add the squash and cook until it begins to soften, stirring occasionally, for 8 to 10 minutes.
2. Add your garlic, sage, rosemary, and ginger. Stir and cook for 30 seconds to 1 minute, then add 3 cups of the vegetable broth. Bring to a boil, cover, and reduce heat to a simmer. Cook until the squash is tender. This can take 20 to 30 minutes.
3. Once done, allow to cool halfway and pour the soup into a blender. Working in batches if necessary, blend until smooth.
4. If your soup is too thick, add up to 1 more cup of vegetable broth and blend. If soup needs reheating, return back to your pot and heat on medium until hot.
5. Serve and season to taste. Top with parsley, your favorite toasted seeds, and/or red pepper flakes. Now, dig in!