Butternut Squash Soup With Spiced Pumpkin Seeds And Tart Apple

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Washington Post


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1/2 teaspoon garlic powder

1/2 teaspoon freshly grated nutmeg

1/2 teaspoon ground cinnamon

1/2 teaspoon cayenne pepper

1/2 teaspoon kosher salt

1 cup unsalted raw pumpkin seeds

2 tablespoons water

1 small Granny Smith apple

3 sprigs thyme

2 bay leaves

2 tablespoons olive oil

1 pound red onion, finely chopped

2 medium cloves garlic, finely chopped

1 teaspoon curry powder

4 pounds butternut squash, peeled, seeded and cut into 1-inch pieces

6 cups nonfat vegetable broth

Kosher salt

Freshly ground black pepper

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