This sweet soup has a velvety, smooth texture. Tastes good hot or room temperature, so it’s great for the lunchbox.

Let kids help with the simple steps in bold!


  • 1 butternut squash, peeled and seeded
  • 2–3 tablespoons water
  • 1 medium onion, chopped
  • 6 cups vegetable or chicken broth
  • dash of paprika, nutmeg or cinnamon (optional)
  • salt and pepper to taste


Step 1: Slice squash in half lengthwise and use a spoon to scoop out the seeds and membranes. Next peel and cut the squash into 1-inch chunks.

Step 2: Heat a large stock pot on medium-high. Add the onions to the pan and cook, stirring constantly, for about one minute. Then add water and continue stirring constantly to “steam-fry” onions until they are tender and translucent (about 2–3 minutes).

Step 3: Add squash and broth and bring to a simmer. Cook, stirring occasionally, until squash is tender, approximately 15–20 minutes.

Step 4: Using a slotted spoon, transfer squash chunks to a blender, purée and then return to the pot. Stir, season to taste and serve!

Learn more about squash!