BUTTERNUT SQUASH SOUP:
From Chef Manuel Romero at Olea in New Haven
1lb butternut squash ( peeled)
12oz Spanish onions
10 oz carrots
1 bay leaf
6 cloves garlic
8 oz white wine
1- Dice the onions,carrots, leek and potatoes.
2- Poach the onion, carrots, leek, garlic and bay leaf for about 3 minutes.
3- Add white wine, potato and butternut squash.
4- Cook out the wine for about 3 minutes, then cover the vegetables with water and simmer for 40 minutes.
5- Remove bay leaf and blend mixture together until you see a smooth consistency.
Taste for salt.
Roasted pumpkin seeds for serving.