Instructions

1. In a 4-quart soup pot, sauté onion and pinch of sea salt in olive oil over medium-low heat until translucent.
2. Add carrot and celery and another pinch of sea salt. Sauté another 15 minutes, until vegetables start to caramelize.
3. Add butternut squash and rosemary and coat with onion mixture. Add enough water or vegetable stock to barely cover the squash (about 3 cups), cover, and bring to a boil. Turn heat to low and cover. Simmer until squash is soft, about 10-15 minutes.
4. Puree with blender or immersion blender. If soup is too thick, add a little more water or vegetable stock. Season to taste with sea salt.
5. Simmer on low heat for another 5 minutes.
6. Serve in bowls and garnish with toasted pumpkin seeds.

Note

1. If using vegetable stock, try to find one without tomatoes (such as Imagine brand Vegetarian No-Chicken Broth) or make your own, to avoid overpowering the flavor of the squash.

Variations

1. Substitute kabocha squash for butternut squash. The color will be darker but it is very delicious.
2. Substitute carrots, broccoli, cauliflower, zucchini, sweet potato, or sweet corn for the butternut squash.
3. Use herbs and spices of choice instead of rosemary, such as thyme, basil, or fresh ginger.
4. Roast butternut squash tossed in olive oil and sea salt in 425 degree F oven until soft. Add to sautéed onions and proceed with recipe.