dumpling squash & apple soup

★★★★★ 1 Review
knittyqueen avatar
By Jacinda Santiago
from La Crescenta, CA

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.

★★★★★ 1 Review
serves 8
prep time 30 Min
cook time 1 Hr 10 Min

Ingredients For dumpling squash & apple soup

  • 4-5 md
    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 md
    sweet apple like golden delicious or fuji, cut into 1

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.

Categories & Tags for Dumpling Squash & Apple Soup:

ADVERTISEMENT
ADVERTISEMENT