Active Time
20 MIN
Total Time
50 MIN
Serves : 4
© Fredrika Stjärne

How to Make It

Step 1    

In a large soup pot, melt the butter. Add the squash seeds and onion and cook over moderately high heat, stirring frequently, until the onion is golden brown and the seeds are starting to brown, 
5 to 6 minutes. Add the chile and toast until fragrant and pliable, about 1 minute. Add the squash, apple, cinnamon and 4 cups of 
water and bring to a boil over high heat, then simmer over low heat until the squash is very tender, about 25 minutes.

Step 2    

Working in batches, puree the soup in a blender. Season with salt, pepper and sugar, then serve, garnished with pumpkin seeds.

Make Ahead

The soup can be refrigerated for up to 2 days.

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