Dumpling Squash & Apple Soup
★★★★★ 1 vote5
4-5 mediumsweet dumpling squash (can substitute 1 butternut squash)
1/2spanish or yellow onion, minced
1 qtchicken stock
1 tspcumin, ground
1/2 tspfresh cracked pepper
1/2 tspallspice, ground
1/4 tspfreshly grated nutmeg
1 mediumsweet apple like golden delicious or fuji, cut into 1
How to Make Dumpling Squash & Apple Soup
- 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.