6 cups (~ 2 lbs.) butternut squash, cubed
2 Tbs olive oil
1 medium onion, chopped
1 carrot , chopped
1 celery stalk, chopped
1-2 cloves garlic, minced (~2tsp)
2 tsp fresh ginger, minced or grated
4-5 cups chicken bone broth (or vegetable broth for vegan soup)
1 Tbs fresh sage (optional)
Salt and pepper to taste
Serve with drizzled extra virgin olive oil and pepitas or a dollop of crème fraiche and snipped chives.
Brand + Website Design by Current Design Studio
Get tips for balanced nutrition, feeding finicky toddlers, and a glimpse at my love of food and family…