Winter Squash Soup With Roasted Pumpkin Seeds

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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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