Butternut Squash Soup With Toasted Pumpkin Seeds - The Pollan Family

Ingredients

• 2 tablespoons raw shelled pumpkin seeds (pepitas)
• Organic olive oil cooking spray
• Sea salt
• Freshly ground black pepper
• 2 tablespoons unsalted butter
• 1 cup finely chopped yellow onion
• ½ cup peeled and chopped carrots
• 2 cloves garlic, minced
• 1 teaspoon finely grated fresh ginger
• 7 cups peeled, seeded, and diced butternut squash, cut into 1-inch cubes
• 4 cups low-sodium vegetable broth
• 2 pinches ground nutmeg
• Kosher salt
• 1 teaspoon Balsamic Vinegar Glaze