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.
Preheat oven to 350 degrees. Cut squash in half lengthwise and scoop out the seeds and fibers.
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.
While waiting for the squash to cool, add butter to a stockpot and melt over medium heat. Add the onions and cook until translucent.
Scoop out the squash and add to the onions.
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).
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.
Add the apple and cook for another 10 minutes until they are slightly soft.
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.
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.