2 tablespoons unsalted butter
1 large Spanish onion, chopped
2 celery stalks, chopped
2 butternut squash (about 1 1/2 pounds), peeled, seeded, and chopped
(3-inch) piece Parmesan cheese rind
1 teaspoon kosher salt
1/4 teaspoon ground black pepper
1/2 teaspoon cayenne
2 tablespoons grated Parmeggiano Reggiano cheese
1/2 Cup heavy whipping cream
Nutmeg extract or 1/2 teaspoon ground nutmeg
Spiced pumpkin seeds, recipe below
Melt the butter in a large stockpot over medium heat. Add the onion, celery and squash and sweat until tender, about 15 minutes. Add 6 cups of water plus the parmesan rind and bring to a boil. Reduce heat, partially cover, and simmer for 40 minutes. Remove the Parmesan rind and discard (or save for another use). Puree the soup in a food processor or blender until smooth. Return the puree to the pot and stir in the grated parmesan, salt, nutmeg, pepper, and cayenne. Simmer for 2 minutes to heat through.
While the soup is cooking, whip the cream until stiff, add the nutmeg, reserve. To serve, ladle the hot soup into soup bowls or cups, top with a heaping spoon of the cream and a tablespoon of the seeds, if desired. Serve immediately, before the cream melts.
Spiced Pumpkin Seeds
1 cup pumpkin seeds
1 teaspoon corn oil
1/2 teaspoon smoked paprika
1/2 teaspoon salt
1/2 teaspoon sugar
Cook the pumpkin seeds in boiling water for 3 minutes, strain and mix with the oil, paprika, salt and sugar. Bake in 375 degree oven for 15 minutes or until they are fully toasted. Can be saved for 1 week.