Butternut Squash Soup Recipe

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2 tablespoons extra-virgin olive oil 1 large yellow onion, chopped ½ teaspoon sea salt 1 (3-pound) butternut squash, peeled, seeded, and cubed 3 garlic cloves, chopped 1 tablespoon chopped fresh sage ½ tablespoon minced fresh rosemary 1 teaspoon grated fresh ginger 3 to 4 cups vegetable broth Freshly ground black pepper

Ingredients

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Heat some oil in a big pot on medium heat.

1

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Put in chopped onion, salt, and pepper. Cook until the onion is soft (about 5 to 8 minutes).

2

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Add the squash and cook until it starts to get soft (around 8 to 10 minutes), stirring sometimes.

3

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Add minced garlic, sage, rosemary, and ginger. Cook for about 30 seconds to 1 minute until they smell nice.

4

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Pour in 3 cups of broth, then cover and simmer.

5

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Let it cook until the squash is tender (about 20 to 30 minutes).

6

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