Butternut Squash Soup

Ingredients:

2 tbsp extra-virgin olive oil

1 large yellow onion, chopped

1 medium butternut squash, peeled, seeded, and chopped into 1" cubes

3 garlic cloves, chopped

1 tbsp fresh sage, chopped 

1 tbsp fresh thyme, chopped

1 teaspoon fresh ginger, grated

1/2 tsp smoked paprika

4 cups vegetable broth

1 tsp salt

Black pepper, to taste

Pumpkin seeds, optional but recommended topping

Heat the oil in a large pot over medium heat. Add the onion and sauté until soft.

Add the squash and cook until it begins to soften, stirring occasionally.

Add the garlic, sage, thyme, ginger and smoked paprika. Stir and cook for a minute.

Add 4 cups of broth and bring to a boil. Cover, reduce the heat to a simmer and cook until the squash is tender, about 20 minutes. 

Turn off heat. Let cool slightly and blend into a purée either using a stick blender or a mixer, working in batches if necessary.

If your soup is too thick, add more broth and mix well. Taste and add more salt, if needed.

Enjoy with freshly ground black pepper and roasted pumpkin seeds!