Butternut Squash Soup

On a crisp fall day, there’s something so comforting about chopping and simmering fresh vegetables over a warm stove. As the soup cooks, the kitchen fills with the cozy aromas of sage, rosemary, and butternut squash. By the time it’s ready, you’ll have steaming bowls of delicious soup to enjoy throughout the week, making all that cooking well worth the effort.

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 large yellow onion, chopped
• 1/2 teaspoon sea salt
• 1 (3-pound) butternut squash, peeled, seeded, and cubed
• 3 garlic cloves, chopped
• 1 tablespoon chopped fresh sage
• 1/2 tablespoon minced fresh rosemary
• 1 teaspoon grated fresh ginger
• 3 to 4 cups vegetable broth
• Freshly ground black pepper

For serving

• Chopped parsley
• Toasted pepitas
• Crusty bread

Instructions

1. 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.
2. Add the garlic, sage, rosemary, and ginger. Stir and cook for 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, 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.

Recipe courtesy of Love & Lemons