Ingredients Jump to Instructions ↓

  1. 4 tablespoons unsalted butter

  2. 1 medium onion, coarsely chopped

  3. 1 celery rib, coarsely chopped

  4. 2 garlic cloves, coarsely chopped

  5. 1 cup dry white wine

  6. 1 quart chicken stock or low-sodium broth

  7. 1 quart water

  8. 4 pounds kabocha or butternut squash-peeled, seeded and cut into 1-inch cubes

  9. Salt and freshly ground white pepper

  10. Large pinch of freshly grated nutmeg

  11. Salted roasted pumpkin seeds, honey and diced cucumber, for garnish

Instructions Jump to Ingredients ↑

  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.


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