1 butternut squash, peeled, seeded, and cubed (around 3 lbs / 1.3 kg)
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
black paper per taste
For serving:
chopped parsley
crusty bread
Instructions
Heat the oil ina large pot over medium heat. Add the onion, salt, several grinds of fresh pepper and sauté until the onion soften – about 5 to 8 min. Add the squash and cook until it begins to soften, stirring occasionally, for 8 to 10 min.
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 with the lid and reduce heat to a simmer. Cook it until the squash becomes tender – about 20 to 30 minutes.
Let it cool slightly and blend the content until it becomes smooth. If your soup is too thick, add up to 1 cup more broth and blend. Season to taste and serve with parsley and crusty bread.
