A nourishing and hearty pureed soup that is packed with immunity-boosting ingredients.

Makes 4 servings

Ingredients

• 2 tablespoons extra-virgin olive oil

• 1 large yellow onion, chopped

• ½ teaspoon sea salt

• 4 cups of cubed butternut squash

• 2 garlic cloves (minced)

• 1 tablespoon (chopped) of each herb: sage, fresh rosemary, thyme

• 1/2 tablespoon of grated fresh ginger

• 3 cups of chicken or vegetable broth (low sodium)

• Salt + pepper to taste

• Toppings: pepitas, coconut milk, sourdough bread, microgreens

Directions

• In a large pot, add olive oil at medium heat. Add the onion and season with salt and pepper, allowing the onion to sauté for 6-8 mins or until soft and translucent.

• Add the butternut squash and cook for 10 minutes, stirring consistently and adding olive oil as needed so it doesn’t stick to the bottom of the pan or burn.

• Next, add in your herbs, garlic and ginger, stirring to coat the squash. Sauté for 1 minute and then add in the broth.

• Bring everything to a boil then cover and reduce heat to a simmer, cooking for 25 minutes.

• After letting to soup cool 5-10 minutes, either use an immersion blender or pour into a blender to puree.

• Serve with a drizzle of coconut milk, pepitas or additional toppings.

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