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Winter Squash Soup with Roasted Pumpkin Seeds

Pumpkin seeds are optional.

Cuisine: AmericanMain Ingredient: Squash

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Ingredients

Ready in 45 minutes
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Original recipe makes

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

1 quartwater

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.