Dumpling Squash & Apple Soup

Jacinda Santiago

By
@givingrief

I had several of these small winter squashes from my farm share and had no idea what to do with them. I came up with this soup based on some butternut squash soups I have tried in the past. The best part for me though is that all squash seeds can be roasted just like pumpkin seeds. The seeds of this squash are delicious.


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Serves:

8

Prep:

30 Min

Cook:

1 Hr 10 Min

Ingredients

4-5 medium
sweet dumpling squash (can substitute 1 butternut squash)
1 Tbsp
butter
1/2
spanish or yellow onion, minced
1 qt
chicken stock
1 tsp
cumin, ground
1/2 tsp
fresh cracked pepper
1/2 tsp
allspice, ground
1/4 tsp
freshly grated nutmeg
1-2
bay leaves
1 medium
sweet apple like golden delicious or fuji, cut into 1

Directions Step-By-Step

1
Preheat oven to 350 degrees. Cut squash in half lengthwise and scoop out the seeds and fibers.
2
Place squash, cut side up, on a baking sheet and bake for about 30 minutes until tender. Do not allow the edges to burn so check periodically. Allow the squash to cool until it can be handled.
3
While waiting for the squash to cool, add butter to a stockpot and melt over medium heat. Add the onions and cook until translucent.
4
Scoop out the squash and add to the onions.
5
Add chicken stock and mix well. Then add all the seasonings: cumin, white pepper, allspice and nutmeg. Add salt to taste. You can also increase the amount of the other seasoning used to taste (that's part of the fun of cooking soup).
6
Add the bay leaf/leaves (I prefer a stronger taste of bay leaves in my dishes so I use two - personal preference), lower the heat, cover and cook for 30 minutes.
7
Add the apple and cook for another 10 minutes until they are slightly soft.
8
If you like your soup chunky, you can leave it as-is. I prefer a smoother soup so I allow it to cool slightly and puree in my food processor until smooth.
9
BONUS: If you want to roast the squash seeds, clean and dry them thoroughly. Then toss with salt and olive oil and place on a baking sheet into a 275 degree oven for 15-20 minutes or until they pop.

About this Recipe

Course/Dish: Vegetable Soup
Other Tags: Quick & Easy, For Kids, Healthy