1-First: heat 2 tablespoons of extra-virgin olive oil in a large pot over medium heat. Add the chopped yellow onion, ½ teaspoon salt, and a dash of fresh black pepper, then sauté until the onion softens, about 5 to 8 minutes. This step helps release the onion’s sweetness and sets a solid base for the soup.

2-Next: add the cubed butternut squash and cook for 8 to 10 minutes, stirring occasionally, until it begins to soften. Then, stir in the 3 chopped garlic cloves, 1 tablespoon chopped fresh sage, ½ tablespoon minced fresh rosemary, and 1 teaspoon grated fresh ginger. Cook for 30 seconds to 1 minute until the mixture becomes fragrant, filling your kitchen with warm aromas.

3-Pour in 3 cups of vegetable broth, bring it to a boil, then cover and simmer on low for 20 to 30 minutes until the squash is tender. Let the soup cool slightly before blending it in batches until smooth, adding up to 1 cup more broth if it’s too thick. Season to taste and serve hot, topped with chopped parsley, toasted pepitas, and crusty bread for a complete meal.