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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

Susur Lee
December 2010

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Credit: © Anson Smart

Recipe Summary

active:
30 mins
total:
1 hr 15 mins
Yield:
10 to 12
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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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