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