Sherried Butternut Squash with Spiced Pumpkin Seeds

SPICED PUMPKIN SEEDS
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1/2 cup raw pumpkin seeds
1 Tbsp olive oil
2 tsp honey
1/2 tsp paprika
1/2 tsp salt

SOUP
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1 Tbsp olive oil
1 medium onion, thinly sliced (1 cup)
2 cloves garlic, minced (2 tsp)
2 tsp paprika
1 bay leaf
2 Tbsp dry sherry
1 butternut squash, peeled, seeded, and cut into 1-inch pieces
2 cups low-sodium chicken broth

1. To make spiced pumpkin seeds: Preheat oven to 350 degrees. Line baking sheet with foil. Toss together pumpkin seeds, olive oil, honey, paprika, and salt in small bowl. Spread on prepared baking sheet, and bake 10 to 12 minutes, turning occasionally. Cool.
2. To make soup: Heat oil in large pot over medium-high heat. Add onion, saute 5 to 7 minutes, then stir in garlic, paprika, and bay leaf. Cook 1 minute more. Add sherry, and cook 2 minutes. Add squash, chicken broth, and 1 cup water. Bring to a simmer, cover, and reduce heat to medium-low. Cook 25 minutes, or until squash is tender.
3. Remove bay leaf, and puree soup in food processor or blender until smooth. Season with salt and pepper, if desired. Serve sprinkled with spiced pumpkin seeds.

Number of Servings: 8

Recipe submitted by SparkPeople user SHANTIJOY.