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Squash, Corn, And Lemongrass Soup With Spiced Pumpkin Seeds

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For the soup:

1 fresh lemongrass stalk, trimmed and outer layer discarded, about 6 inches long

1 large onion, chopped

2 tablespoons unsalted butter

2 tablespoons olive oil

2 pounds butternut squash (about one small to medium squash), peeled, seeded and cut into 1-inch pieces (about 4 cups)

2 1/2 cups frozen corn kernels

For the spiced pumpkin seeds:

1 cup raw green pumpkin seeds

1 tablespoon olive oil

1/2 teaspoon garlic salt or smoked salt

1/2 teaspoon cumin

1/2 teaspoon coriander

1/2 teaspoon paprika

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