Ingredients for - Winter Squash Soup with Roasted Pumpkin Seeds
3.
1 Rib Celery
6.
1 qt. chicken stock or low-sodium broth
8.
4 lb. kabocha or butternut squash
11.
1 large Pinch freshly grated nutmeg
12.
salted roasted pumpkin seeds
How to cook deliciously - Winter Squash Soup with Roasted Pumpkin Seeds
1 . Stage
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 . Stage
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.
Recipe information
Servings per container:
1
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