You'll find pumpkinseed kernels—also called pepitas—at gourmet grocers and Mexican markets. We call for butternut squash in the recipe, but you can use an heirloom variety of winter squash.
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
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
How to Make It
Preheat oven to 300°.
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 300° 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.
Preheat oven to 350°.
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 350° for 1 hour and 20 minutes or until squash is tender. Cool slightly. Scoop out squash pulp from skins; discard skins.
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.
The seed combination really makes this soup. I have made it several times and have increased the amount of cinnamon and cayenne which really play off the butternut squash. I have also used sunflower seeds.
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