Heat olive oil in a large pot over medium heat. Sauté chopped onion with sea salt and black pepper for 5–8 minutes until soft.

Add the cubed butternut squash to the pot. Cook for 8–10 minutes, stirring occasionally, until lightly browned.

Stir in chopped garlic, fresh sage, minced rosemary, and grated ginger. Cook for 30–60 seconds until fragrant.

Pour in 3 cups of vegetable broth. Bring to a boil, then reduce heat and simmer covered for 25 minutes until the squash is tender.

Allow soup to cool slightly, then blend until smooth. Add more broth if needed to reach desired consistency.

Taste and adjust seasoning as needed. Serve hot, garnished with parsley, toasted pepitas, and alongside crusty bread.