Squash Soup with Pepitas Two Ways

1. 1

   Preheat the oven to 375.

2. 2

   Spread 1/2 cup of the pumpkin seeds in a pie plate.

3. 3

   In another pie plate, toss the remaining 1/4 cup of pumpkin seeds with the 1/2 teaspoon of olive oil, the sugar and a pinch of salt.

4. 4

   Bake the pumpkin seeds for 12 minutes, stirring once, until lightly browned and crisp; let cool completely.

5. 5

   Transfer the plain roasted pumpkin seeds to a mini food processor.

6. 6

   Add 1/4 cup of the olive oil and pulse until the seeds are ground to a paste.

7. 7

   Season with salt.

8. 8

   In a saucepan, heat the remaining 2 tablespoons of olive oil until shimmering.

9. 9

   Add the onion and a generous pinch of salt and cook over moderate heat, stirring, until softened and just starting to brown, 8 minutes.

10. 10

    Add the squash and bay leaf and cook, stirring, until the squash just begins to soften, 5 minutes.

11. 11

    Add the wine and cook until almost evaporated, 4 minutes.

12. 12

    Add the stock and water and bring to a boil.

13. 13

    Simmer over moderately low heat, stirring, until the squash is very tender, 20 minutes.

14. 14

    Discard the bay leaf.

15. 15

    Working in batches, puree the soup in a blender.

16. 16

    Return it to the saucepan, rewarm and season with salt.

17. 17

    Ladle the soup into bowls and garnish with a spoonful of the pumpkin seed paste, the sugared pumpkin seeds and a drizzle of pumpkin seed oil.

* Per serving · 4 servings · Values may vary.