Butternut Squash and Carrot 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, chopped
• 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.
• Add butternut squash cubes and carrot to pot. Cook for about 8-10 minutes. And then add herbs, garlic, salt and pepper. Cook for 2-3 minutes.
• Add vegetable broth bring to a boil, and then turn heat down and simmer until squash and carrots are cooked through about 20-30 minutes.
• 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 in a bowl with roasted seeds on top, option to add chopped parsley, and olive oil drizzle as well.