Butternut Squash Soup with Spiced Seeds

Ingredients

• 1 tablespoon brown sugar 
• 3.5 pound butternut squash 
• 1 tablespoon canola oil 
• 0.8 cup pumpkinseed kernels unsalted
• 1 tablespoon egg white lightly beaten
• 4 cups less-sodium chicken broth fat-free
• 0.1 teaspoon ground cinnamon 
• 1 Dash ground pepper red
• 0.8 teaspoon kosher salt divided
• 1 tablespoon powdered sugar 
• 0.1 teaspoon salt 
• 0.3 teaspoon water 
• 2 cups water 

Equipment

• bowl
• frying pan
• baking sheet
• sauce pan
• baking paper
• oven
• wire rack
• blender

Directions

1. Preheat oven to 30
2. Combine first 7 ingredients in a small bowl.
3. Add seeds to sugar mixture, stirring to coat.
4. Spread seed mixture evenly on a baking sheet lined with parchment paper and coated with cooking spray.
5. Bake at 300 for 15 minutes. Stir mixture; bake an additional 15 minutes.
6. Place parchment on a wire rack; cool pumpkinseed mixture. Break into small pieces; set aside.
7. Preheat oven to 35
8. Cut squash in half lengthwise; discard seeds and membrane.
9. Brush oil over cut sides of squash; sprinkle cut sides with 1/4 teaspoon salt.
10. Place squash, cut sides down, on a jelly-roll pan.
11. Bake at 350 for 1 hour and 20 minutes or until squash is tender. Cool slightly. Scoop out squash pulp from skins; discard skins.
12. Place squash pulp and broth in a blender.
13. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender.
14. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth.
15. Pour pureed mixture into a medium saucepan; stir in 2 cups water and remaining 1/2 teaspoon salt. Cook over medium-high heat 5 minutes or until thoroughly heated. Top each serving with seeds.