Butternut Squash Soup

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!