dumpling squash & apple soup

How To Make dumpling squash & apple soup

• 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.
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