Winter Squash Soup with Roasted Pumpkin Seeds

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)

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