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+# Butternut soup recipe
+
+## 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
+
+## Instructions
+
+- 1. Heat the oil in a large pot over medium heat. 
+- 2. Add the onion, salt, and several grinds of fresh pepper and sauté until soft, 5 to 8 minutes. 
+- 3. Add the squash and cook until it begins to soften, stirring occasionally, for 8 to 10 minutes.
+- 4. Add the garlic, sage, rosemary, and ginger.
+- 5. Stir and cook 30 seconds to 1 minute, until fragrant, then add 3 cups of the broth. 
+- 6. Bring to a boil, cover, and reduce heat to a simmer. 
+- 7. Cook until the squash is tender, 20 to 30 minutes.
+- 8. Let cool slightly and pour the soup into a blender, working in batches if necessary, and blend until smooth. 
+- 8.5 If your soup is too thick, add up to 1 cup more broth and blend. 
+- 9. Season to taste and serve with parsley, pepitas, and crusty bread.