Ingredients

• 1 whole butternut squash
• 2 tablespoons olive oil
• 1/2 large yellow onion, chopped
• 3-5 garlic cloves (jarlic is fine)
• 1-2 teaspoon ginger (jarginger is fine)
• 1 1/2 teaspoon salt
• 1 tablespoon of fresh sage, chopped
• 1/2 tablespoon fresh rosemary, chopped
• 1 box (32oz) of chicken broth (+ water if you need to loosen it the soup up after it’s blended)
• 4 oz dairy of choice (I used half and half)

Instructions

1. Cut squash in half and roast face down with 2 cups of water in the dish at 350F for 90 mins

2. Let it cool and scoop out its guts, should make about 6-8 cups

3. Grab your Dutch oven or soup pot, heat oil over medium and saute your onion, garlic, ginger and salt 3-5 mins until softened.

4. Add your fresh herbs and the cooked squash, stirring until herbs are nice and fragrant. Add your broth and bring to a boil.

5. Turn the stove to low, cover and simmer for 20 minutes.

6. Let it cool, add your dairy, and immersion blend or blend in your blender in batches.

7. If it’s too thick, add water and salt to taste.

8. Serve with whatever you like; I like pepper and crusty sourdough with butter and salt*.

9. *yes, salt makes everything better.