Vegan Butternut Squash Soup

Vegan Butternut Squash Soup-serves 6

Ingredients:

·2 tablespoons extra-virgin olive oil

·1 large yellow onion, chopped

·½ teaspoon sea salt or to taste

·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

Instructions:

1. 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.

2. 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.

3. 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. Store it in the fridge for up to 4 days, or freeze it for up to a few months.

*recipe courtesy of LOVE & LEMONS