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Winter Squash Soup with Roasted Pumpkin Seeds. Photo © Anson Smart
© Anson Smart

Winter Squash Soup with Roasted Pumpkin Seeds

  • ACTIVE: 30 MIN
  • TOTAL TIME: 1 HR 15 MIN
  • SERVINGS: 10 to 12
  • HEALTHY
  • MAKE-AHEAD

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.

  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 (optional)
  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.