About this Recipe Butternut squash soup is such a classic and this is an easy one. A little white wine ramps up the flavor, and a garnish of roasted, salted pumpkin or sunflower seeds makes it a little fancier.

Servings: 6 to 8 Preparation: 15 minutes Cook time: 20 minutes

Butternut Squash Soup

Ingredients: 1 onion 2 tbsp. oil 3 tsp. kosher salt (divided) 2 ½ lbs. butternut (1 medium) ½ lb. sweet potato (1 smallish) 3 cups water ½ tsp. nutmeg ¼ tsp. pepper ½ cup white wine

Directions: 1. Cut and sauté the onions in the olive oil and 1 tsp. kosher salt for 15-20 minutes, until translucent. 2. Peel and cut the butternut squash and sweet potato into chunks. Add to the pot and sauté with the onions for a few minutes. 3. Add the water, white wine, nutmeg, pepper and the rest of the salt. Cover the pot and bring to a boil. Reduce to a simmer and cook until the butternut squash is tender. 4. Blend. Taste the soup and adjust seasonings to taste. 5. Optional—garnish with roasted, salted pumpkin or sunflower seeds when serving.