4 tablespoons butter
1 large yellow onion, chopped
2 celery ribs, chopped
4 garlic cloves, minced
fine-grain sea salt and freshly ground white pepper
1 cup dry white wine
a 4 pound butternut squash, peeled and cut in to 1-inch cubes
1 quart low-sodium chicken broth
1 quart water
1/2 teaspoon nutmeg
3 tablespoons honey
roasted pumpkin seeds, for garnish
1.) In a large Dutch Oven, heat the butter over medium heat until melted and then add the onion. Cook for 3 minutes. Add celery, garlic, and a sprinkling of salt and cook, stirring occasionally, for 6 minutes. Add white wine and simmer for 3-4 minutes, until reduced.
2.) Add squash, broth, and water and bring to a boil. Reduce heat, cover partially, and simmer for 30-35 minutes; until squash is fork-tender. Turn off heat and allow to cool a bit before pureeing in batches. Return to pot and bring to a simmer. Season with salt and pepper. Stir in nutmeg and honey. Serve with a handful of pumpkin seeds for each bowl, a drizzle of honey, and a pinch of nutmeg.