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Butternut Squash Soup

Miriam Szokovski
Butternut squash soup is such a classic and this is an easy one.



  • Cut and sauté the onions in the olive oil and 1 tsp. kosher salt for 15-20 minutes, until translucent.
  • Peel and cut the butternut squash and sweet potato into chunks. Add to the pot and sauté with the onions for a few minutes.
  • 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.
  • Blend. Taste the soup and adjust seasonings to taste.
  • Optional—garnish with roasted, salted pumpkin or sunflower seeds when serving.
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