Butternut Squash Soup

Ingredients

• 2 tsps ginger
• 1 tbsp rosemary
• 1 tsp sage (ground)
• 3 cloves garlic
• 3 packages butternut winter squash (frozen)
• 1/2 tsp salt
• 1 medium onion yellow onion
• 2 tbsps olive oil
• 4 cups vegetable broth

Directions

1. Sauté the onion in olive oil.
2. Add squash and cook for 8-10 minutes or until soft.
3. Add garlic, sage, rosemary, and ginger. Stir one minute.
4. Add broth, bring to a boil, then simmer and cover 20-30 minutes.
5. Let it cool, then put it in a blender and blend until smooth.
6. Serve and enjoy.