Thanksgiving is today and my mom, aunt and I are working through the turkey, stuffing and vegetable dishes for tonight’s feast. I made this winter/autumn soup recipe last weekend as a way to use the butternut squash sitting on my counter the past week and to prep for the future by freezing half for later so I’d have less cooking to think about when I fly home. That’s one of the best things about making soup, you can always freeze some or all of it for quick lunches and dinners later when things get too hectic.

This soup recipe goes very quickly and I threw in a half of an acorn squash I had saved in the fridge as well. I didn’t have any celery so I left it out but otherwise stuck to the recipe. You can either buy pumpkin seeds from the store and roast them (try this recipe by Michael Chiarello that I love) or use the seeds from the squash or pumpkin you are cutting up for this recipe!

The soup comes out smooth and the sour cream helps to thicken it. I got rave reviews and ended up freezing half for eating after Thanksgiving vacation when I return home. I think adding homemade croutons would also be absolutely delicious for this soup. Enjoy!

Winter Squash Soup with Roasted Pumpkin Seeds

Recipe from: Bon Appetit Magazine, Chef Susan Lee

Hands-On Time: 30 minutes
Total Time: 1 hour 15 minutes
Serves: 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
• 3 cups 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
• 1/2 cup sour cream, room temperature
• Salted roasted pumpkin seeds, honey and diced cucumber, for garnish (optional)

Directions:
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.

2. 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.

3. 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. Remove from the heat and stir or hand blend in the sour cream. (Note: do not add sour cream while the soup is boiling or it will curdle). Garnish with pumpkin seeds, a drizzle of honey and the cucumber.

MAKE AHEAD TIP: The soup can be refrigerated for up to 2 days. Reheat before serving.