1-Heat 2 tablespoons of extra-virgin olive oil in a large pot over medium heat.

2-Sauté the 1 large chopped yellow onion with ½ teaspoon of salt until it softens, which takes about 5 to 8 minutes.

3-Add the cubed butternut squash and cook until it starts to soften, stirring occasionally for 8 to 10 minutes.

4-Stir in 3 chopped garlic cloves, 1 tablespoon of chopped fresh sage, ½ tablespoon of minced fresh rosemary, and 1 teaspoon of grated fresh ginger, cooking for 30 seconds to 1 minute until fragrant.

5-Pour in 3 cups of vegetable broth, bring to a boil, then cover and simmer until the squash is tender, about 20 to 30 minutes.

6-After cooling slightly, blend the soup in batches until smooth and creamy, adding up to 1 cup more broth if needed.

7-Adjust seasoning to taste, and serve garnished with chopped parsley, pepitas, and crusty bread.