Butternut Squash Soup - Live Learn Lovewell

Name: Butternut Squash Soup - Live Learn Lovewell
Ingredients: 2 tablespoons olive oil; 1 large yellow or white onion chopped; 1 medium butternut squash, peeled, seeded, and cubed (save seeds for roasting!); 2 large carrots, chopped to the same size as squash; 3 garlic cloves smashed; 1 Tablespoon (or 4-5 leaves) fresh sage chopped; ½ Tablespoon minced fresh rosemary; 1 teaspoon grated fresh ginger (or ginger powder); 3 to 4 cups vegetable broth; Freshly ground black pepper and salt to taste; In a large soup pot, heat olive oil on medium-low heat. Add chopped onion for 5-10 minutes until, light brown and cooked through.; For croutons, cut pieces of bread into cubes and roast in the oven, still at 400 degrees, for about 5 minutes, or until golden brown. Set aside for topping.; Add roasted butternut squash cubes, carrot, and garlic to pot. Cook for about 5 minutes and then add herbs, salt and pepper. Cook for 2-3 minutes.; Add vegetable broth and bring to a boil. Turn heat down and simmer until squash and carrots are cooked through about 20 minutes. Stick a fork in it to check!; Turn heat off and begin to blend. With either an immersion blender or if using a regular blender, carefully 1-2 cups at a time until fully blended and smooth.; Serve hot in a bowl with Everything But the Bagel seasoning and croutons on top.

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I recently went to a Friendsgiving meal and one of the first courses was a delicious butternut squash soup. I took inspiration and created something similar at home. The highlight in this recipe is...

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Ingredients

2 tablespoons olive oil
1 large yellow or white onion chopped
1 medium butternut squash, peeled, seeded, and cubed (save seeds for roasting!)
2 large carrots, chopped to the same size as squash
3 garlic cloves smashed
1 Tablespoon (or 4-5 leaves) fresh sage chopped
½ Tablespoon minced fresh rosemary
1 teaspoon grated fresh ginger (or ginger powder)
3 to 4 cups vegetable broth
Freshly ground black pepper and salt to taste
In a large soup pot, heat olive oil on medium-low heat. Add chopped onion for 5-10 minutes until, light brown and cooked through.
For croutons, cut pieces of bread into cubes and roast in the oven, still at 400 degrees, for about 5 minutes, or until golden brown. Set aside for topping.
Add roasted butternut squash cubes, carrot, and garlic to pot. Cook for about 5 minutes and then add herbs, salt and pepper. Cook for 2-3 minutes.
Add vegetable broth and bring to a boil. Turn heat down and simmer until squash and carrots are cooked through about 20 minutes. Stick a fork in it to check!
Turn heat off and begin to blend. With either an immersion blender or if using a regular blender, carefully 1-2 cups at a time until fully blended and smooth.
Serve hot in a bowl with Everything But the Bagel seasoning and croutons on top.