2 tbsp. butter
1 large onion, chopped
¼ tsp. ground cinnamon
¼ tsp. ground cumin
4 ¼ lb. butternut squash, peeled, seeded, and cut into 1-inch cubes
4 ¼ c. chicken broth
1 Gala apple, peeled, cored, and diced
¼ c. apple juice
Melt butter in a large pot over medium-high heat. Add onion and spices; sauté 5 minutes. Add squash, broth, apple and apple juice; bring to a boil. Reduce heat, and simmer, uncovered, until squash and apples are tender, approximately 30 minutes. Allow to cool slightly.
Working in batches, puree soup in food processor or blender, or use a stick blender. When soup is smooth, return to pot to reheat. Season to taste with salt and pepper, and thin with extra chicken broth if desired. Serve with a dollop of sour cream and garnish with chives or toasted squash seeds. Enjoy!
Kitchen Kimberley's Tips:
Any winter squash seeds (not just pumpkin) can be toasted and enjoyed!
Follow these easy steps to making delicious toasted seeds:
1. Clean seeds by separating them from the stringy membrane of a freshly cut squash. Rinse well in a colander to remove any membrane matter, then dry with paper towels.
2. Coat 1/2 cup of seeds with 1 teaspoon olive oil and 1/2 teaspoon seasoning of your choice. For this recipe, I used 1/4 tsp. each of cumin and cinnamon, to compliment the flavoring of the soup.
3. Place onto a baking sheet lined with parchment paper, and toast in a 250-degree oven for about 1 hour, stirring every 15 minutes. Cool completely, and store in an airtight container. Enjoy!
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