Ingredients
4
4 servings
- •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
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, salt, and pepper to the hot oil and cook until onions are soft and translucent, about 5 minutes. Add squash, garlic, sage, rosemary, ginger, and sugar; mix to combine. Dissolve bouillon in hot water and pour into the pot. Stir to combine.
- Bring soup to a boil, reduce heat, cover, and simmer until squash is soft, 15 to 20 minutes. Remove from heat and puree using an immersion blender.
Nutritional Facts
Per 4 servings
- Calories: 154
- Carbohydrate: 23g
- Fat: 7g
- Fiber: 2g
- Protein: 3g
- Sugar: 6g
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