Butternut Squash Soup

Ingredients:

• 2 Tbsp. olive oil
• 1 lg. yellow onion, chopped
• ½ tsp. sea salt
• 1 med. butternut squash, peeled, seeded and cubed
• 3 garlic cloves, chopped
• ½ Tbsp. minced fresh rosemary
• 1 tsp. grated fresh ginger
• 3 to 4 cups vegetable broth
• black pepper to taste
• crusty bread

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 cook until it begins to soften, stirring occasionally, for 8 to 10 minutes.
4. Add the garlic, rosemary and ginger. Stir and cook for 30 seconds to 1 minute, until fragrant, and 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, about 30 to 45 minutes.
6. Let cool slightly and pour the soup into a blender, working in batches if necessary and blend until smooth.
7. If your soup is too thick, add up to 1 cup more broth and blend. Season to taste and serve with crusty bread.