Winter Squash Soup with Roasted Pumpkin Seeds
|4 tablespoons unsalted butter|
|1 mediumonion; coarsely chopped|
|1 celery rib; coarsely chopped|
|2 garlic cloves; coarsely chopped|
|1 cupdry white wine|
|1 quartchicken stock or low-sodium broth|
|4 poundskabocha; or butternut squash; peeled; seeded and cut into 1-inch cubes|
|Salt; and freshly ground white pepper|
|Large; pinch of freshly grated nutmeg|
|Salted; roasted pumpkin seeds|
Winter Squash Soup with Roasted Pumpkin Seeds Preparation
1.In a large pot, melt the butter. Add the onion, celery and garlic and cook over moderate heat, stirring, until softened, about 5 minutes. Add the white wine and simmer for 3 minutes. Add the stock and water and bring to a boil. Add the squash, cover partially and simmer over moderately low heat until tender, about 30 minutes.
2.Working in batches, puree the soup in a blender. Return the soup to the pot, bring to a simmer and season with salt, white pepper and nutmeg. Garnish with the pumpkin seeds, a drizzle of honey and the cucumber.
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