Butternut Squash Soup

Taken from this recipe. I halved it because I could only find a 1.5 lb squash.

Ingredients
2 tablespoons extra-virgin olive oil
1 large yellow onion, chopped
½ teaspoon sea salt
1 (3-pound) butternut squash, peeled, seeded, and cubed (I microwaved it for 3 minutes first to help peel, not sure if it helped but it took a long time to cool)
3 garlic cloves, chopped
1 tablespoon chopped fresh sage
½ tablespoon minced fresh rosemary
1 teaspoon apple cider vinegar
3 to 4 cups chicken broth
Freshly ground black pepper
[Optional] 1 tsp brown sugar - I didn’t do this but I might try it next time, not enough to make it sweet but to balance out the spices a bit

Instructions

1. Heat the oil in a large pot (I used my dutch oven) over medium heat. Add the onion, salt, and several grinds of fresh pepper and sauté until soft, 5 to 8 minutes. Add the squash and cook until it begins to soften, stirring occasionally, for 8 to 10 minutes.
2. Add the garlic, sage, and rosemary. Stir and cook 30 seconds to 1 minute, until fragrant, then add 3 cups of the broth and the apple cider vinegar. Bring to a boil, cover, and reduce heat to a simmer. Cook until the squash is tender, 20 to 30 minutes.
3. Let cool slightly and pour the soup into a blender, working in batches if necessary, and blend until smooth. If your soup is too thick, add up to 1 cup more broth and blend. Season to taste and serve with bread.