This healing butternut squash soup is ready in just 25 minutes.
Peel the squash, scoop out the seeds, and cut into 1 inch cubes. Place cubes in steamer over medium heat and cook until extremely soft, 10-12 minutes.
Heat a large pot over medium heat. Once hot, add onion and cook 3-5 minutes, until softened. Next add minced garlic and grated ginger and cook another 2 minutes.
Add cooked squash, 4 cups broth, and the contents of your pot to a blender and blend on high speed until soup is creamy. If the consistency is too thick, keep adding broth until it is to your liking.
Pour the soup back into the pot and heat until simmering. Season with salt and pepper. Ladle into bowls and garnish with pepitas.