Winter Squash Soup with Roasted Pumpkin Seeds

Ready in 45 minutes

Top-ranked recipe named "Winter Squash Soup with Roasted Pumpkin Seeds"

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Pumpkin seeds are optional.


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1 medium onion; coarsely chopped
1 celery rib; coarsely chopped
2 garlic cloves; coarsely chopped
1 cup dry white wine
1 quart chicken stock or low-sodium broth
1 quart water
4 pounds kabocha; 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
4 tablespoons unsalted butter

Original recipe makes



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.


Added on Award Medal
Calories Per Serving: 212 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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