Ingredients
Scale
- 2 tbsp extra-virgin olive oil
- 1 large yellow onion, chopped
- ½ tsp sea salt
- 1 butternut squash, peeled, seeded, and cubed
- 3 garlic cloves, chopped
- 1 tbsp fresh sage, chopped
- ½ tbsp rosemary, minced
- 1 tsp fresh ginger, grated
- 3–4 cups vegetable broth
- Black pepper to taste
Instructions
- Heat oil in large pot. Sauté onion with salt and pepper 5–8 min until soft.
- Add squash. Cook 8–10 min, stirring, until lightly browned.
- Stir in garlic, herbs, ginger. Cook 30–60 seconds until fragrant.
- Add 3 cups broth. Boil, then simmer covered 25 min until squash is tender.
- Cool slightly, then blend until smooth. Add more broth if needed.
- Taste, season, serve hot with toppings.