Butternut Squash Soup

This soup has become a must have during the cold months!

We make it often because it is packed with beta-carotene, vitamin C, manganese, fiber, potassium and magnesium. We throw in 3-4 carrots for a boost of beta-carotene, vitamin A and C, lutein, potassium and fiber!

• 2 tablespoons extra-virgin olive oil

• 1 large yellow onion, chopped

• ½ teaspoon sea salt

• 1 (3-pound) butternut squash, peeled, seeded, and cubed

• 3 garlic cloves, chopped

• 1 tablespoon chopped fresh sage

• ½ tablespoon minced fresh rosemary

• 1 teaspoon grated fresh ginger

• 3 to 4 cups vegetable broth

• Freshly ground black pepper

Link to Full Recipe