This soup is so perfect for the fall time and to freeze for later!
2 Tbs Olive Oil
1/2 Tsp Sea Salt
1 Butternut Squash (3lb), peeled, seeded, and cubed
3 garlic cloves
1 Tbs Fresh sage
1/2 Tbs Minced rosemary
1 Large Yellow onion
1 Tsp grated ginger
3 to 4 cups vegetable broth
1. Heat oil in a large pot over medium heat. Add in the salt, onion, and pepper. Saute until soft, 5-8 minutes. Add in the squash and cook until softened, about 8 to 10 minutes.
2. Add in the garlic, sage, rosemary, and ginger. Stir and cook for 30 seconds to a minute, before adding in the vegetable broth. Bring to a boil, cover, and reduce heat to a simmer. Cook until squash is tender, about 20 to 30 minutes.
3. Let the soup cool slightly and pour soup into the blender, blending until smooth. Add in another cup of vegetable broth if your soup is too thick. Enjoy!