To prepare a winter squash soup with sweet heat, you'll need: 1 pound (240 g) butternut squash, peeled and cored; 1 cup (250 ml) water; 1/2 teaspoon salt; and 1 teaspoon pepper. Cut the squash in half lengthwise and scoop out the seeds. Peel the skin and cut the flesh into 1/4-inch (.6-centimeter) cubes. Place the cubed flesh in the pot and bring the water to boil. Reduce the heat to medium-low and simmer the soup for 20 minutes. Remove from heat and let cool.