Winter Squash Soup

Ingredients

• 1 1/2 ounce Italian parsley, tough stems removed
• 8 sprigs mint, stemmed
• 1/4 teaspoon fennel seeds, ground coarsely with mortar and pestle
• 1/4 teaspoon orange zest, grated with a Microplane
• 2 tablespoons pine nuts
• 1/4 teaspoon sea salt
• Freshly ground black pepper, to taste
• 1/2 cup extra-virgin olive oil
• 3 tablespoons extra-virgin olive oil
• 1 medium-sized Vidalia or Spanish onion, quartered and cut crosswise into 1/8-inch-thick slices
• 2 cloves garlic, chopped finely
• 1 cup dry white wine
• 3 pounds winter squash (such as butternut squash, kabocha, or sugar pumpkin), peeled, seeded, and cut into 1-inch chunks
• 2 1/2 cups vegetable stock
• 3 cups water, plus more as needed
• 1 1/4 teaspoon sea salt, or to taste
• Freshly ground black pepper, to taste
• 2 tablespoons fresh orange juice

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