1
Peel the squash, slice in half, and remove the seeds and strings; reserve the seeds for toasting. Coarsely chop the squash.
2
Melt the butter in a large nonstick pot. Add the onions and cook over medium-low heat, covered, 2 minutes. Uncover, raise the heat to medium and cook until the onions are tender, 2 to 3 minutes longer.
3
Add the squash, apples and chicken stock and bring to a boil.
4
Reduce the heat to medium-low; cover and simmer 20 minutes, or until squash is soft.
5
In a food processor or blender, puree the soup on batches until smooth. Transfer to a large bowl.
6
Blend in the maple syrup, evaporated milk, salt, pepper and cinnamon.
7
Reheat over low heat and serve hot, or cover and refrigerate until chilled. Garnish with toasted squash seeds.
To toast squash seeds, rinse them in a fine sieve under cold running water to remove any pulp. Spread out the seeds on a baking sheet and let dry. Salt lightly, preferably with coarse salt, and bake in a 300 degree oven for about 20 minutes, until lightly browned.