Butternut Squash Soup - Rombauer Vineyards

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 thyme
• ½ tablespoon grated or finely chopped fresh ginger
• 2 cups vegetable broth
• 2 cups heavy cream
• Freshly ground black pepper
• Serving: Chopped parsley
• Serving: Toasted pepitas
• Serving: Crusty bread