4 tablespoons unsalted butter
1 medium onion, coarsely chopped
1 rib celery coarsely chopped
2 cloves garlic, 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
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.
Servings: 10 To 12
The soup can be refrigerated for up to 2 days. Reheat before serving.
Cook N Home Stainless Steel Stockpot With Lid, 5 Quart, Silver