Pumpkin Soup With Candied Pumpkin Seeds

• 2 tablespoons olive oil
• 1 large Vidalia onion, chopped (4 cups)
• 3 fresh thyme sprigs
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 3 cups diced calabaza or butternut squash
• 2 (14-ounce) cans low-sodium fat-free chicken broth
• Garnish: fresh thyme sprigs

1. Heat oil in a large saucepan over medium-high heat. Add onion and next 3 ingredients; cook, stirring frequently, about 6 minutes or until onions are translucent. Add calabaza and broth; bring to a boil. Reduce heat, and simmer 20 minutes; remove thyme sprigs.
2. Transfer mixture to a blender or food processor, and puree in batches, scraping down sides. Return to clean saucepan. Reheat soup if necessary. Ladle soup into 6 warmed bowls. Add Candied Pumpkin Seeds to each; garnish, if desired.

olive oil, vidalia onion, thyme, salt, freshly ground black pepper, butternut squash, chicken broth, thyme

Taken from www.myrecipes.com/recipe/pumpkin-soup-with-candied-pumpkin-seeds (may not work)