1-First, heat the 2 tablespoons of extra-virgin olive oil in a pot over medium heat. Add the chopped yellow onion, ½ teaspoon salt, and some freshly ground black pepper; sauté until soft, which takes about 5 to 8 minutes. This step builds a flavorful base for the soup.

2-Next, add the cubed butternut squash and cook for 8 to 10 minutes, stirring occasionally until it starts to soften. Then, stir in the 3 cloves of chopped garlic, 1 tablespoon of chopped fresh sage, ½ tablespoon of minced fresh rosemary, and 1 teaspoon of grated fresh ginger; cook for 30 seconds to 1 minute until everything smells fragrant.

3-Pour in 3 cups of vegetable broth, bring the mixture to a boil, then cover and simmer for 20 to 30 minutes until the squash is tender. Let it cool slightly before blending in batches until smooth and creamy, adding up to 1 more cup of broth if needed. Finally, adjust the seasoning to taste and serve hot, garnished with chopped parsley, pepitas, and crusty bread.