Roasted Butternut Squash Soup With Toasted Seeds

• 3 lbs butternut squash
• 1 tablespoon olive oil
• 2 teaspoons cinnamon sugar (half cinnamon, half sugar)
• salt and pepper
• 3 cups water
• 1 bay leaf
• 1 tablespoon brown sugar, packed
• 1 teaspoon cinnamon
• 1 teaspoon nutmeg
• 14 teaspoon salt
• 18 teaspoon ginger
• 18 teaspoon white pepper
• 18 teaspoon ground sage

1. Prehat oven to 350F.
2. Cut butternut squash in half, lengthwise.
3. Remove seeds and set aside.
4. Rub each squash half with 1 teaspoon oil and sprinkle with cinammon sugar.
5. Place flesh side down on a pan lined with tin foil.
6. Roast for about 1 hour, or until tender.
7. You will know that it is done when you can easily put a fork through the flesh.
8. Let cool.
9. Meanwhile, pick seeds out of the "guts" of the squash and place in a small frying pan.
10. Drizzle with 1 teaspoon olive oil and sprinkle with salt and pepper.
11. Watch closely and toast over medium heat, until lightly browned.
12. Set aside.
13. When squash is cool enough to handle, scoop out flesh and place in a food processor, fitted with a blade attachment.
14. Add water and blend until smooth.
15. Pour puree in a large saucepan and add bay leaf and other seasonings.
16. Let simmer for a couple of minutes, turn to low and let flavours meld for 10-15 minutes.
17. Salt and pepper to taste.
18. Remove bay leaf.
19. Serve soup in bowls and garnish with toasted seeds.

butternut squash, olive oil, cinnamon sugar, salt, water, bay leaf, brown sugar, cinnamon, nutmeg, salt, ginger, white pepper, ground sage

Taken from www.food.com/recipe/roasted-butternut-squash-soup-with-toasted-seeds-438849 (may not work)