Heat 2 tablespoons of extra-virgin olive oil over medium heat in a large pot until shimmering, about 1–2 minutes.

Add 1 finely chopped yellow onion, a pinch of sea salt, and freshly ground black pepper. Sauté for 5–8 minutes until soft and translucent.

Stir in 3 lbs of peeled and cubed butternut squash. Cook for 8–10 minutes until slightly softened.

Add 3 minced garlic cloves, 1 tablespoon chopped fresh sage, ½ tablespoon fresh rosemary, and 1 teaspoon grated fresh ginger. Stir for 30 seconds to 1 minute until fragrant.

Pour in 3 cups of vegetable broth and bring to a boil. Cover the pot, reduce to a simmer, and cook for 20–30 minutes.

Allow the soup to cool slightly for about 10 minutes, then blend until smooth. Adjust consistency with more vegetable broth as needed.

Return the blended soup to the pot, heat gently, and adjust seasoning with additional salt and pepper. Serve hot, garnished with chopped parsley and toasted pepitas.