Winter Squash Soup With Roasted Pumpkin Seeds


  • 4 tablespoons  unsalted butter
  • 1   medium onion, coarsely chopped
  • 1   celery rib, coarsely chopped
  • 2 cloves  garlic, 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
  • 1 large pinch of  freshly grated nutmeg
  •   Salted roasted pumpkin seeds, honey, and diced cucumber, for garnish


Chef Susur Lee Is Renowned For His Creative, Complex, Asian-inflected Dishes At His Restaurants In Toronto, Manhattan, And Singapore. But One Of His Favorite Cold-weather Comfort Recipes Is This Remarkably Simple Squash Soup, Which He Sweetens With A Litt Favicon
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