Hot, Wonderful Bowl of Butternut Squash Soup. A Fantastic Meal, and an Easy One To Make. Elizabeth Sutton Cooking Blog.

Butternut Squash Soup

Being that this gloomy weather is upon us and pumpkin season is right around the corner, what can you cook that will make this weather a bit more pleasant? The answer is a hot,  wonderful bowl of butternut squash soup. A fantastic meal, and an easy one to make.

Butternut Squash Soup


1 onion

2 tbsp. oil

3 tsp. kosher salt (divided)

3 cups of water

1 butternut

1 sweet potato

½ tsp. nutmeg

¼ tsp. pepper

½ cup white wine


Cut and sauté the onions in the olive oil and 1 tsp. kosher salt for about 15 to 20 minutes, or until translucent. If you have the time you can peel off the skin of butternut squash, if not, you can just leave it in, because it does not alter the taste. Then cut it into chunks, as well as the sweet potato. 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. Then, turn down the heat, reduce to a simmer, and cook until the butternut squash is tender. Transfer it to a blender, mix, taste the soup, and adjust seasonings to taste. And you are done.
If you want to make it a little fancier, you can always garnish it with roasted, salted pumpkin or sunflower seeds when serving.