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.
Start by cutting the onion into quarter rounds. Do not peel, but wash and cut the butternut squash and sweet potato into chunks.
Saut? the onion in the olive oil and 1 tsp. of salt until translucent—approximately 15-20 minutes. Add the butternut squash and sweet potato to the pot and saut? with the onion for a few more minutes. Add the rest of the ingredients, cover the pot and bring to a boil. Lower the heat and simmer until vegetables are soft. Blend and serve. Garnish with sunflower or pumpkin seeds, if you like.
Soup keeps in the fridge for about a week, and freezes well too.
- 1 onion
- 2 tbsp. oil
- 3 tsp. kosher salt (divided)
- 2.5 lbs. butternut (1 medium)
- 0.5 lb. sweet potato (1 smallish)
- 3 cups water
- ? tsp. nutmeg
- ? tsp. pepper
- ? cup white wine
- Cut and saut? 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 saut? 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.