My favorite soups are sweet and nourishing. They warm my entire body, mind, and soul. Here is a version using butternut squash. You can choose to use either, all or any combination of winter squash for the soup.
1 Butternut squash
5 cloves Garlic
Sea-Salt and whole peppercorn
Pumpkin seed oil
Start with cutting it into chunks and cut the skin off - you cannot peel it so don't even bother trying. Add any herbs that you like will do. I used thyme here or if you wanted it to be more fragrant, herb des provence is another mix I often use. Some fresh ground pepper and a little sea salt. Depending on how big a portion you are making, anything from a pinch to 1/2 teaspoon - don't start with too much - you can always add t taste later.
Cut up the onions and add to the pot first, sauté first with a little un-toasted sesame oil or olive oil. You can also use leeks.
And now - add water to just cover, bring to a boil and then simmer for a good 45 min. until the squash is all soft. You can use a hand-blender to smooth it all out, or put in a Vita-Mix type blender. Bring it back into the pot unless you used a hand blender and it is already there...add salt and pepper to taste.
Serve with a dash of pumpkin seed oil or balsamic vinegar - and enjoy.