Ingredients:

  • 2 lbs butternut squash, peeled and cubed into 1-inch pieces
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 tbsp extra virgin olive oil
  • 4 cups low-sodium vegetable broth
  • 1 tsp ground ginger
  • 1/2 tsp ground cinnamon
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 tbsp fresh lemon juice

Instructions:

  1. Heat olive oil in the pot over medium-high heat until shimmering.
  2. Add the cubed squash. Cook undisturbed for 3–4 minutes until the edges are golden-brown.
  3. Stir in the diced onion and cook for another 3 minutes until translucent.
  4. Add minced garlic and cook for 60 seconds until fragrant.
  5. Pour in the vegetable broth, scraping the bottom of the pot to release the browned bits (the fond).
  6. Stir in the ground ginger, cinnamon, salt, and pepper.
  7. Bring to a boil, then reduce heat to medium-low.
  8. Simmer for 12–15 minutes, or until the squash is tender enough to be smashed easily with a fork.
  9. Remove the pot from heat.
  10. Use an immersion blender to process the soup until completely smooth.
  11. Stir in the lemon juice or apple cider vinegar.