Butternut Squash Soup Recipe

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


Heat a large pot over medium heat and add a drizzle of olive oil.


Add the chopped onion, garlic, carrot, and celery to the pot. Sauté for about 5 minutes, or until the vegetables are softened.


Add the cubed butternut squash to the pot along with the vegetable or chicken broth.


Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 20-25 minutes, or until the squash is tender.


Once the squash is cooked through, use an immersion blender to puree the soup until smooth. Alternatively, you can carefully transfer the soup to a blender and puree it in batches.


Stir in the dried thyme and ground nutmeg, then season with salt and pepper to taste.


Continue to simmer the soup for another 5-10 minutes to allow the flavors to meld together.