Gisela's Butternut Squash Soup

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 medium butternut squash, peeled and diced
• 4 cups vegetable broth
• 1/2 teaspoon ground sage
• 1/2 teaspoon ground thyme
• 1/2 teaspoon ground rosemary
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon ground cinnamon
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon sea salt

Directions

1. Heat the olive oil in a large pot over medium-high heat. Add the onion and garlic and sauté until the onion is softened and translucent, about 5 minutes.
2. Add the butternut squash and sauté for an additional 3 minutes.
3. Add the vegetable broth, sage, thyme, rosemary, nutmeg, cinnamon, black pepper, and salt. Stir to combine.
4. Bring the mixture to a boil, then reduce the heat to low and simmer for 20 minutes, stirring occasionally.
5. Using an immersion blender, blend the soup until smooth and creamy.
6. Serve warm with your favorite toppings.

Interesting Facts

• Butternut squash is a type of winter squash that is native to North America.
• Butternut squash is a good source of dietary fiber, antioxidants, and vitamins A, C, and E.
• Rosemary is a fragrant evergreen herb that is native to the Mediterranean region.
• Rosemary is a good source of iron, calcium, and vitamin B6.