There’s nothing quite like a steaming bowl of delicious soup to usher in the cooler temperatures of autumn. This butternut squash soup is simple to make and you probably already have most of the ingredients in your pantry.
Heat 2 tablespoons of oil in a large pot and saute 1 chopped yellow onion, salt and pepper until soft. Add 3 pounds of chopped butternut squash and cook for about 8 – 10 minutes until softened. Add 3 cloves of chopped garlic, 1 tablespoon of fresh sage, 1/2 tablespoon minced fresh rosemary, 1 teaspoon of fresh grated ginger and cook for one more minute. Add 3 cups of vegetable broth (*more if you like a thinner soup). Bring to a boil, cover and reduce heat to a simmer. Continue to cook for about 30 minutes until the squash is fork tender. Cool slightly before blending with an immersion blender until smooth. Season to taste with more salt and pepper. Garnish with parsley and pepitas and enjoy!
