Buttercup Squash Soup with Ginger

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 large yellow onion, chopped
• 0.5 teaspoon sea salt, or to taste
• 0.125 teaspoon freshly ground black pepper, or to taste
• 2.5 pounds buttercup squash - seeded, peeled, and cubed
• 1 large clove garlic, minced
• 1 tablespoon chopped fresh sage
• 1.5 teaspoons minced fresh rosemary
• 1 teaspoon minced fresh ginger root
• 0.25 teaspoon white sugar
• 3 cubes vegetable bouillon
• 3 cups hot water

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