Name: Winter Squash Soup with Roasted Pumpkin Seeds
Yield: 1
Ingredients: 4 tbsp. unsalted butter -; 1 medium onion -; 1 Rib Celery -; 2 clove garlic -; 1 c. dry white wine -; 1 qt. chicken stock or low-sodium broth -; 1 qt. water -; 4 lb. kabocha or butternut squash -; Salt -; Freshly ground white pepper -; 1 large Pinch freshly grated nutmeg -; salted roasted pumpkin seeds -; Honey -; Diced cucumber -

Winter Squash Soup with Roasted Pumpkin Seeds

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Ingredients for - Winter Squash Soup with Roasted Pumpkin Seeds

1. 4 tbsp. unsalted butter -

2. 1 medium onion -

3. 1 Rib Celery -

4. 2 clove garlic -

5. 1 c. dry white wine -

6. 1 qt. chicken stock or low-sodium broth -

7. 1 qt. water -

8. 4 lb. kabocha or butternut squash -

9. Salt -

10. Freshly ground white pepper -

11. 1 large Pinch freshly grated nutmeg -

12. salted roasted pumpkin seeds -

13. Honey -

14. Diced cucumber -

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.