While most people are sad to see summer waning, foodies typically celebrate the change of seasons because it signals a transition to comfort foods. One such food is soup, and options are abundant. To usher in cooler temperatures, prepare this delicious vegan soup recipe and serve it with a slice of crusty bread. It serves six people.

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 large yellow onion, chopped
• 1/2 teaspoon sea salt
• Freshly ground black pepper
• 1 (3-pound) butternut squash, peeled, seeded, and cubed
• 3 garlic cloves, chopped
• 1 tablespoon chopped fresh sage
• 1/2 tablespoon minced fresh rosemary
• 1 teaspoon grated fresh ginger
• 3 to 4 cups vegetable broth

Instructions

1. Heat the oil in a large pot over medium heat. Add the onion, sea salt, and several turns of freshly ground black pepper. Saute until soft, about 5 to 8 minutes.
2. Add the squash, and cook until it begins to soften. Stir occasionally, about 8 to 10 minutes.
3. Add the garlic, sage, rosemary, and ginger. Stir and cook for 30 seconds to 1 minute until fragrant. Add 3 cups of vegetable broth.
4. Bring to a boil, cover, and reduce heat to a simmer. Cook until the squash is tender, 20 to 30 minutes.
5. Cool slightly, and pour the soup into a blender. Work in batches if needed, and blend until smooth. If the soup is too thick, add up to 1 cup more broth, and blend. Season to taste.

Source: Loveandlemons.com