Butternut Squash Soup

Cut butternut squash in cubes and slice up onion. In a saucepan add a dash of olive oil to a pan on low heat. Add onion with salt and pepper. Saute until translucent. Add in butternut squash and cook 10 minutes. Add in garlic, rosemary, sage, and ginger. Simmer for one minute to release fragrance, add in vegetable broth and cook for ten minutes. Remove from heat and cool. Puree in the blender.