Butternut Squash Soup | Paperny Family JCC

Ingredients

• 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