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








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



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.