Ingredients
- 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
Description
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
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