Active Time
30 MIN
Total Time
1 HR 15 MIN
Yield
Serves : 10 to 12
© Anson Smart

How to Make It

Step 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.

Step 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.

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