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Butternut Squash Soup with Pepitas

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photo of completed Cottage Cheese Omelet recipe
Makes 8  servings. Serving size 1 cup &  2 tablespoons spiced pepitas. Recipe from Epicurious.

Ingredients
Pepitas
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 cayenne pepper 
3/4 cup peptitas (pumpkinseeds) 
Cooking spray 

Butternut squash
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


​Nutrition 
Calories:   130
Total fat:  3g
Cholesterol:  0mg
Sodium:  449mg
Total Carbs:  25g
Dietary Fiber:  3.6g
Protein:  3.5g
Directions
  1. Preheat oven to 300°.
  2. Combine first 7 ingredients in a small bowl. Add pepitas 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 seed mixture. Break into small pieces; set aside.
  3. Preheat oven to 350°.
  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 350° 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.
  6. 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 and a sprinkle of additional cayenne pepper if desired.


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