Small to medium Kabocha squash
Apple cider vinegar
3 Spanish (yellow) onions
2 Pink Lady apples
Heat the oven to 400 degrees
Split the squash and place face up on a cooking sheet, seeds and all! Drizzle with olive oil, salt and pepper. Bake uncovered until well golden and fork tender.
Cover with foil if browning too much before properly cooked.
Caramelize chopped onions in olive oil while squash is cooking.
Remove seeds and strands from the baked squash and in a large enough pot add the pulp of the squash to the chopped/ sautéed onions.
In a separate frying pan, add olive oil and add peeled chopped apples to caramelize. When tender and translucent, add pumpkin seeds.
Meanwhile, in the pot where the onions and squash pulp are combined. Add apple cider vinegar to cover and serve as the cooking liquid. Add water as needed to keep the soup loose but never runny and add the remaining spices at a teaspoon each.
Cook over a low simmer until everything is well blended. You will need to blend the soup either in a food processor or with a blending wand. This is when you add the apples and pumpkin seeds but keep enough separate for garnish.
This recipe makes a LOT of soup. There is plenty for company or to freeze in 2 or 3 batches.