Butternut Squash Soup With Spiced Seeds

• 1 tablespoon powdered sugar
• 1 tablespoon brown sugar
• 1 tablespoon egg white, lightly beaten
• 1/4 teaspoon water
• 1/8 teaspoon salt
• 1/8 teaspoon ground cinnamon
• Dash of ground red pepper
• 3/4 cup unsalted pumpkinseed kernels
• Cooking spray
• 1 (3 1/2-pound) butternut squash
• 1 tablespoon canola oil
• 3/4 teaspoon kosher salt, divided
• 4 cups fat-free, less-sodium chicken broth
• 2 cups water

1. Preheat oven to 300u0b0.
2. Combine first 7 ingredients in a small bowl. Add seeds to sugar mixture, stirring to coat. Spread seed mixture evenly on a baking sheet lined with parchment paper and coated with cooking spray. Bake at 300u0b0 for 15 minutes. Stir mixture; bake an additional 15 minutes. Place parchment on a wire rack; cool pumpkinseed mixture. Break into small pieces; set aside.
3. Preheat oven to 350u0b0.
4. Cut squash in half lengthwise; discard seeds and membrane. Brush oil over cut sides of squash; sprinkle cut sides with 1/4 teaspoon salt. Place squash, cut sides down, on a jelly-roll pan. Bake at 350u0b0 for 1 hour and 20 minutes or until squash is tender. Cool slightly. Scoop out squash pulp from skins; discard skins.
5. Place squash pulp and broth in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. 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.

powdered sugar, brown sugar, egg white, water, salt, ground cinnamon, ground red pepper, unsalted pumpkinseed kernels, cooking spray, butternut squash, canola oil, kosher salt, chicken broth, water

Taken from www.myrecipes.com/recipe/butternut-squash-soup-with-spiced-seeds (may not work)