Red Kuri Squash Soup with Ancho Chile and Apple

Ingredients

• 2 tablespoons unsalted butter
• 3 pounds Red Kuri or 1 1/2 pounds butternut squash, peeled and cut into 1-inch pieces (4 cups), seeds reserved
• 1 medium onion, sliced 1/4 inch thick
• 1 ancho chile—stemmed, seeded and torn into 1-inch pieces
• 1 medium apple, peeled, cored, and cut into 1-inch pieces
• 1/2 teaspoon cinnamon
• Kosher salt
• Freshly ground black pepper
• 1/2 teaspoon sugar (optional)
• Toasted pumpkin seeds, for garnish

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