½ tablespoon minced fresh rosemary 1 teaspoon grated fresh ginger 3 to 4 cups vegetable broth Freshly ground black pepper
Chopped parsley , toasted pepitas and crusty bread , for serving
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 .
BUTTERNUT SQUASH SOUP
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
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 .
Recipe from Love & Lemons
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