– Vegetable oil (or olive oil) – Yellow onion – Salt and black pepper – Butternut squash – Minced garlic cloves – Fresh sage – Fresh rosemary – Fresh ginger (optional) – Vegetable broth
Heat up the oil in a large pot over medium heat. Add the onion, then salt, and pepper to taste. Heat up until onions are translucent (5 to 8 minutes).
Add the squash and cook until it softens up, stirring occasionally (about 10 minutes).
Add the garlic, sage, rosemary, and ginger. Stir and cook until you can smell the fragrance of the herbs, then add 3 cups of the veggie broth. Bring to a boil, cover, and reduce heat to a simmer. Cook for 20 to 30 minutes or until the squash is as soft as you like it.
To make the soup, first, cool it briefly, then blend until smooth, adjusting thickness with additional broth if needed. Season with pepper and consider blending in batches if your blender is small. Serve with garlic croutons or garnish with chives.