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Butternut Squash Soup

Butternut Squash Soup


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. Peel and cut the butternut squash and sweet potato into chunks.

Sauté 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 sauté 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.

I recently heard that you can cook the butternut squash with the skin still on, without altering the taste or texture once blended, but I haven't yet tried it myself. So if you're struggling to peel the squash, try it and let us know how it comes out.

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
  • 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.

Yields:6-8 serves

What's your favorite winter soup?

Miriam Szokovski is the author of the historical novel Exiled Down Under, and a member of the editorial team. She shares her love of cooking, baking and food photography on’s food blog, Cook It Kosher.
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Anonymous NY April 12, 2017

This soup was a great hit at our Passover Seder. A welcome addition! Reply

Miriam Szokovski August 18, 2016

cooking time Hi Dina,

It should be about 40 minutes, but it will depend on how big you cut the squash. Reply

Dina West Hartford via August 18, 2016

Cooking Time How much is approximately cooking time? It is important for me. Reply

Sharlene London Culver City via September 5, 2015

Butternut squash his high in potassium and other important vitamins and low in fat, sugar and calories. Enjoy this healthy vegetable. Try to purchase fresh organic fruits and vegetables. Reduce salt as much as possible. Ginger and nutmeg are wonderful flavors to use on vegetables. Reply

HARLEE COHN MAHMET South FL January 13, 2015

Nutritional info? Why is the Nutritional information rarely, if ever, included? Health-wise, it's important to know the amounts and percentages of salt, sugar, fat, etc. in a recipe. I often can't make many of the recipes because of that, so I hope you will consider adding this important information from now on.. Reply

Anonymous Chennai December 12, 2014

Its working for me.
Habayit Restaurant, Los Angeles is my favourite Restaurant and I love the falafel, Kosher food. Reply

Neil Wernick Philadelphia November 4, 2014

Sharing the revelation of Burning Bush...Kosher Hot Sauce Hi Miriam, my colleagues and I are very much looking forward to meeting you at Kosherfest (at Booth #138) and sharing the revelatory experience of Burning Bush Kosher Hot Sauce. Reply

Susan Weintrob South Carolina November 3, 2014

Love the soup! I make a soup very similar to this. So glad to see you like white wine too! I have not tried the slated pumpkin seeds on top. Sounds delicious and I will try it. Reply

Anonymous Reisterstown, MD November 3, 2014

My favorite food My favorite food to make and cook is potato kugel . When I have more time I Like to make meat goulash which includes meat ,potato, and high carb-vegetables. Reply

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