▪ 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
▪ 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.