Ready in 45 min across 3 steps. Seasonal note: fall, winter.
Ingredients
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
Method
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.
Original source
Love and Lemons. The publication link stays beside the recipe so you can compare its notes, timing and later updates.
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