Pepper Pot With Shellfish And Squash

• 3 quarts chicken stock
• 1 bottle white wine
• 1 stick unsalted butter
• 3 cups sliced leeks (white part only)
• 2 butternut squash, peeled, seeded and cut in 1-inch cubes
• 1 cup rice
• 2 tablespoons grated fresh ginger
• 2 teaspoons minced habaneros
• 2 heaping tablespoons tomato paste
• 1 cup heavy cream
• 1/2 teaspoon ground nutmeg
• 1 pound veal, poached and cubed
• 1/2 pound peeled shrimp
• 1/2 pound bay scallops
• 1 cup shucked oysters
• Salt and pepper to taste

1. In a large stockpot, simmer chicken stock and wine for 5 minutes.
2. In a large skillet, melt butter and saute leeks until softened.
3. Transfer to pot with squash, rice, ginger, habanero and tomato paste, and bring to a boil.
4. Lower heat, and simmer 40 minutes.
5. Puree soup in blender or food processor in batches, then return to pot.
6. Add cream and nutmeg, then veal and shellfish.
7. Bring to a boil just to cook shellfish.
8. Season with salt and pepper to taste, and serve.

chicken stock, white wine, butter, leeks, butternut squash, rice, ginger, habaneros, tomato, heavy cream, ground nutmeg, veal, shrimp, bay scallops, oysters, salt

Taken from cooking.nytimes.com/recipes/7455 (may not work)