Butternut Squash Soup With Spiced Seeds Recipe

Name: Butternut Squash Soup With Spiced Seeds
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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 300u00b0.
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 300u00b0 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 350u00b0.
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 350u00b0 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.

643

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 tablespoon powdered sugar, 1 tablespoon brown sugar, 1 tablespoon egg white, lightly beaten, 1/4 teaspoon water, and more.

Yes, Butternut Squash Soup With Spiced Seeds falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Butternut Squash Soup With Spiced Seeds

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