Step 1

Heat oil in a cast iron pot. When it becomes hot, sauté your onions until soft.

Step 2

Add your cubed butternut squash and let it cook until tender (about 9-10 minutes).

Step 3

Once the squash is soft, add in the rosemary, garlic, and ginger. Stir and cover the pot for about 1-2 minutes then add water. Cover the pot again and bring to a boil (takes around 10-15 minutes).

Step 4

Once it reaches a boil, reduce the heat, and let it continue to cook on the stove for about 25 minutes.

Step 5

Take the pot off the stove and blend the mixture until smooth and creamy using an immersion or regular blender. If you'd like your soup to be thinner you can use more water and blend. Serve warm.