Step 1: Cut everything up first (10 minutes) This is boring but necessary. Get your squash peeled and chopped into chunks – doesn’t have to be perfect, just roughly the same size. Chop your onion, smash and chop the garlic, grate the ginger (watch your knuckles), and chop up the herbs. I learned to do this first because once you start cooking, everything happens fast and you don’t want to be frantically chopping while your squash burns.

Step 2: The part that seemed weird but actually works (8-10 minutes) Heat up your oil in a big pot. Add the squash chunks and then – this is important – DON’T TOUCH THEM. I know you want to stir them around, but don’t. Let them just sit there for like 4 minutes. When you finally do stir them, you’ll see these brown, caramelized edges that smell amazing. Keep cooking and stirring occasionally until they’re golden in spots.

Step 3: Add the smelly good stuff (3-4 minutes) Push all your beautiful squash to one side of the pot (yes, really, just shove it over) and add a bit more oil to the empty space. Throw in your onion and let it get soft and see-through. Then add the garlic, ginger, and herbs. This part smells incredible – like 30 seconds and your whole kitchen smells like a fancy restaurant.

Step 4: Add liquid and wait (25 minutes) Pour in your broth and scrape up any brown bits stuck to the bottom with your spoon – that’s flavor. Let it bubble up, then turn the heat down low, put a lid on it, and let it cook for about 25 minutes. The squash should be really soft when you poke it with a fork.

Step 5: Make it smooth (3-4 minutes) I use one of those stick blenders right in the pot because I’m lazy and don’t want to wash extra dishes. Blend it until it’s smooth, adding more broth if it seems too thick. Taste it and add salt and pepper. Prepare to be shocked at how creamy it is without any cream.