Squash Soup with Pepitas Two Ways

• 3/4 cup raw pumpkin seeds (pepitas)
• 6 tablespoons plus 1/2 teaspoon extra-virgin olive oil
• 2 teaspoons sugar
• Kosher salt
• 1 large onion, halved and thinly sliced
• One 3 1/4-pound kabocha squashpeeled, seeded and cut into 1-inch pieces
• 1 bay leaf
• 3/4 cup dry white wine
• 4 cups vegetable stock
• 2 cups water
• Pumpkin seed oil, for drizzling

1. Preheat the oven to 375.
2. Spread 1/2 cup of the pumpkin seeds in a pie plate.
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. Bake the pumpkin seeds for 12 minutes, stirring once, until lightly browned and crisp; let cool completely.
5. Transfer the plain roasted pumpkin seeds to a mini food processor.
6. Add 1/4 cup of the olive oil and pulse until the seeds are ground to a paste.
7. Season with salt.
8. In a saucepan, heat the remaining 2 tablespoons of olive oil until shimmering.
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. Add the squash and bay leaf and cook, stirring, until the squash just begins to soften, 5 minutes.
11. Add the wine and cook until almost evaporated, 4 minutes.
12. Add the stock and water and bring to a boil.
13. Simmer over moderately low heat, stirring, until the squash is very tender, 20 minutes.
14. Discard the bay leaf.
15. Working in batches, puree the soup in a blender.
16. Return it to the saucepan, rewarm and season with salt.
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.

pumpkin seeds, extravirgin olive oil, sugar, kosher salt, onion, kabocha, bay leaf, white wine, vegetable stock, water, oil

Taken from www.foodandwine.com/recipes/squash-soup-with-pepitas-two-ways (may not work)