Winter Squash Soup with Toasted Pumpkin Seeds


I attended a birthday party for Jan Gilmor (of Gilmor Glassworks in Millerton) over the weekend and they served the most delicious and velvety butternut squash soup!  Jan’s sister, Kay Niederlitz, made it and she agreed to share her recipe with us here.  This would make a great starter for a Thanksgiving meal!!

This is very simple and takes me about 1 to 1:15 hours  from start to finish (prep included).  – Kay


  • 3 stalks of celery chopped
  • 1 onion (medium to large) chopped
  • 1 clove of garlic chopped
  • 4 lbs of butternut squash cut into 1″ cubes after peeling (I also have used varietal pumpkins and squash)
  • 1 cup dry white wine
  • 8 cups of low sodium vegetable stock (or chicken stock)
  • 4 T. butter (or olive oil for vegan version)
  • Grated nutmeg, toasted pumpkin seeds, creme fraiche (all optional)


~ Saute celery, onions, garlic in butter until softened, approx. 5 minutes.  Add wine and bring to boil over medium heat for 5 minutes. Add stock and bring to boil. When boiling add all of the squash, cover and bring back to a boil. Simmer for 1/2 hour partially covered or until squash is tender.

~ Then in batches puree the soup.  I use a VITAMIX (click) for this…makes the soup velvety smooth.  Return to pot and season with salt and white pepper to taste.

~ Serve with dollop of creme fraiche, freshly grated nutmeg and toasted pumpkin seeds.

(Serves 10 to 12)

The soup can be refrigerated for up to 2 days. Reheat before serving.