1-Start by heating 2 tablespoons of extra-virgin olive oil in a pot over medium heat. Add 1 large chopped yellow onion and ½ teaspoon salt, then sauté until the onion becomes soft and fragrant, which takes about 5 minutes. Next, stir in 1 (3-pound) butternut squash that’s been peeled, seeded, and cubed (around 5 cups), and cook for 8 to 10 minutes to let the flavors begin to meld.

2-Now, add 3 chopped garlic cloves, 1 tablespoon fresh chopped sage, ½ tablespoon minced fresh rosemary, and 1 teaspoon grated fresh ginger to the pot. Cook this mixture until the herbs release their aroma, just a minute or two. Pour in 3 to 4 cups of vegetable broth, bring everything to a boil, then cover and simmer for 20 to 30 minutes until the squash is tender and easy to pierce.

3-Once the soup is ready, use a blender to puree it until smooth, adjusting with extra broth if you want a creamier consistency. Season with freshly ground black pepper to taste, then serve it warm, garnished with chopped parsley, pepitas, and a side of crusty bread for a satisfying meal. This whole process takes about 45 minutes, with prep ranging from 10 to 30 minutes depending on your squash prep, and it’s a great option for roasting the squash first to boost flavor.