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 seedsMore Warming Soups

Winter Squash Soup with Roasted Pumpkin Seeds. Photo © Anson Smart
Photo: © Anson Smart
Active Time:
30 mins
Total Time:
1 hrs 15 mins
10 to 12


  • 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)


  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.

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