Butternut Squash Soup

Ingredients

• 2 tbsp olive oil
• 1 large yellow onion chopped
• 1/2 tsp sea salt
• 1 butternut squash peeled, seeded, and cubed
• 4 large carrots chopped (about half the amount of squash)
• 1 tbsp chopped fresh sage
• 1/2 tbsp minced fresh rosemary
• 3 to 4 cups vegetable broth
• black pepper

Directions

1. Heat the oil in a large pot over medium heat.
2. Add the onion, salt, and several grinds of fresh pepper and sauté until soft, 5 to 8 minutes.
3. Add the squash and carrots and cook until it begins to soften, stirring occasionally, for 8 to 10 minutes.
4. Add the sage and rosemary. Stir and cook 30 seconds to 1 minute, until fragrant, then add 3 cups of the broth.
5. Bring to a boil, cover, and reduce heat to a simmer. Cook until the squash is tender, 20 to 30 minutes.
6. Let cool slightly and blend soup until smooth with immersion blender.
7. Season to taste and serve with parsley and crusty bread.

Notes

• If the soup is too thick, add up to 1 cup more broth and blend.