Butternut Squash Soup with Spiced Seeds, Joseph Lenn recipe on Gourmetpedia, your food reference

Ingredients

• - 1 tbsp powdered sugar
• - 1 tbsp brown sugar
• - 1 tbsp egg white, lightly beaten
• - 1/4 tsp water
• - 1/8 tsp salt
• - 1/8 tsp ground cinnamon
• - Dash of ground red pepper
• - 185 ml / 3/4 cup unsalted pumpkin seed kernels
• - Cooking spray
• - 1 (1,5 kilo / 3 1/2-pound) butternut squash
• - 1 tbsp canola or other vegetable oil
• - 3/4 tsp kosher salt, divided
• - 1 liter / 4 cups fat-free, less-sodium chicken broth
• - 500 ml / 2 cups water