Recipes Winter Squash Soup with Roasted Pumpkin Seeds 4.0 (190) 1 Review 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. More Warming Soups By Susur Lee Susur Lee Instagram Award-winning chef Susur Lee is a popular culinary figure in both Canada and the U.S. He is regarded as a worldwide leader in Asian fusion cuisine, blending traditional Chinese dishes with classical French techniques. Food & Wine's Editorial Guidelines Updated on October 31, 2019 Print Rate It Share Share Tweet Pin Email Photo: © Anson Smart Active Time: 30 mins Total Time: 1 hrs 15 mins Yield: 10 to 12 Ingredients 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) Directions 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. 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. Rate it Print