1-Heat 2 tablespoons of extra-virgin olive oil in a large pot over medium heat.

2-Add 1 large chopped yellow onion along with ½ teaspoon salt and freshly ground black pepper, then sauté until translucent, about 5 to 8 minutes.

3-Stir in 1 (3-pound) butternut squash, peeled, seeded, and cubed, and cook for 8 to 10 minutes until it starts to soften.

4-Mix in 3 chopped garlic cloves, 1 tablespoon chopped fresh sage, ½ tablespoon minced fresh rosemary, and 1 teaspoon grated fresh ginger; cook for another 30 seconds to 1 minute until fragrant.

5-Pour in 3 cups of vegetable broth, bring to a boil, then cover and simmer for 20 to 30 minutes until the squash is tender.

6-Let the soup cool slightly, then blend in batches until smooth and creamy, adding up to 1 cup more broth if needed.

7-Adjust seasoning as needed, and serve garnished with chopped parsley, pepitas, and crusty bread.