Butternut Squash Soup
- 2 tablespoons Rosemary Extra Virgin Olive Oil
- 1 large yellow onion, chopped
- ½ teaspoon Hepp’s Himalayan Sea Salt
- 1 (3-pound) butternut squash, peeled, seeded, and cubed
- 3 garlic cloves, chopped
- 1 tablespoon fresh sage, chopped
- 1 teaspoon fresh rosemary, minced
- 1 teaspoon fresh ginger, grated
- 4 cups vegetable broth
- Freshly ground black pepper, to taste
- Fresh parsley, for serving
- Toasted pepitas, for serving (optional)
Heat Rosemary Extra Virgin Olive Oil in a large pot over medium heat. Add the onion, Himalayan Sea Salt and several grinds of fresh pepper and sauté until soft (about 6 minutes). Add the cubbed squash and cook until it begins to soften, stirring occasionally (about 10 minutes).
Add the garlic, sage, rosemary, and ginger. Stir and cook for about 1 minutes (or until fragrant), then add the vegetable broth. Bring to a boil, cover and reduce heat to a simmer. Cook until the squash is tender (about 30 minutes). Remove from heat and let cool.
Once the soup has cooled, pour the into a blender (depending on how big your blender is, you may need to do this in steps) – blend until smooth. If your soup is too thick, add a little more vegetable broth and blend. Season to taste and serve with parsley and toasted pepitas!