METHOD

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

PAIR IT WITH CHARDONNAY

Pour a glass of Ponte Chardonnay alongside this butternut squash soup. Its smooth, bright character pairs beautifully with the sweet squash, fresh herbs, and warm ginger.