Butternut Squash Soup

• Heat the oil in a large pot over medium heat.
• Add the onion, salt, and pepper (to taste) and sauté until soft, about 5-8 minutes.
• Add squash and cook until it starts to soften, occasionally stirring, for 8-10 minutes.
• Add the garlic, sage, rosemary, and ginger. Stir and cook 30 seconds-1 minute. Add 3 cups of the vegetable broth.
• Bring to a boil, cover, and reduce to a simmer. Cook until the squash is tender, which should be about 20-30 minutes.
• Let the soup cool slightly and pour the soup into a blender and pulse until smooth. Work in batches if you need to. If the soup is too thick, add up to 1 cup more broth and blend. Season to taste.