Buttercup Squash Soup with Ginger

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 large yellow onion, chopped
• 0.5 teaspoon sea salt, or to taste
• 0.125 teaspoon freshly ground black pepper, or to taste
• 2.5 pounds buttercup squash – seeded, peeled, and cubed
• 1 large clove garlic, minced
• 1 tablespoon chopped fresh sage
• 1.5 teaspoons minced fresh rosemary
• 1 teaspoon minced fresh ginger root
• 0.25 teaspoon white sugar
• 3 cubes vegetable bouillon
• 3 cups hot water

Steps

1. Heat olive oil in a large pot over medium heat. Add onion, salt, and black pepper; cook until onion soft and translucent, about 5 minutes. Stir in squash, garlic, sage, rosemary, ginger, and sugar until well combined. Dissolve bouillon in hot water in a large glass measuring cup with a pour spout; stir into the pot to combine.
2. Bring soup to a boil. Reduce the heat, cover, and simmer until squash is soft, 15 to 20 minutes. Off heat, purée soup using an immersion blender until smooth.