- 4 TBSP 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 LBS winter squash (butternut, acorn, hubbard or any other variety) —peeled, seeded and cut into 1-inch cubes
- Freshly ground white pepper
- Large pinch of freshly grated nutmeg
- Roasted pumpkin seeds and honey, for garnish (optional)
- 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.
- Use an immersion blender to puree the soup or add in small batches to a blender and puree until the soup is smooth.
- Return the soup to the pot, bring to a simmer and season with white pepper and nutmeg.
- Garnish with the pumpkin seeds and a drizzle of honey.