Butternut Squash Soup Recipe
2 tablespoons olive oil
1 chopped onion
1 medium butternut squash
4 -6 cups water or low-sodium vegetable broth
Sea salt and ground black pepper, to taste
¼ cup white wine (optional)
Heat olive oil in a large soup pot. Add onion and cook until translucent. Add butternut squash and broth. Season with salt and pepper to taste. Bring to a boil, reduce heat and simmer until squash is tender, about 30 minutes. Add wine. Puree soup in a blender. Serve warm.
Options: Feel free to add other vegetables to the pot such as carrots, celery, leeks, etc.