Winter Squash Soup with Roasted Pumpkin Seeds

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 little honey and garnishes with roasted pumpkin seeds.


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  • Servings: 10 to 12

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

How to make this recipe

  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.

Make Ahead

The soup can be refrigerated for up to 2 days. Reheat before serving.

Suggested Pairing

Vouvray, with its classic apple aroma, is ideal for this velvety soup.

Contributed By Photo © Anson Smart Published December 2010

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