Healthy Recipes: for the Halloween

Roasted Pumpkin-Apple Soup  From EatingWell.com

Apples add just a hint of sweetness to this velvety pumpkin soup. Try it as a delightful first course for a special meal or for dinner with grilled sharp Cheddar sandwiches.

Calories 180 per serving
Yields: 12 servings, about 1 cup each
Total Time: 1 hr 10 min

4 pound(s) pie pumpkin or butternut squash, peeled, seeded, and cut into 2-inch chunks (see Tips & Techniques)
4 large sweet-tart apples, such as Empire, Cameo, or Braeburn, unpeeled, cored, and cut into eighths
1/4 cup(s) extra-virgin olive oil
1 1/4 teaspoon(s) salt, divided
1/4 teaspoon(s) freshly ground pepper
1 tablespoon(s) chopped fresh sage
6 cup(s) reduced-sodium chicken broth or vegetable broth
1/3 cup(s) chopped hazelnuts, toasted (see Tips & Techniques)
2 tablespoon(s) hazelnut oil
Directions
1.Preheat oven to 450°F.
2.Toss pumpkin (or squash), apples, olive oil, 1 teaspoon salt, and pepper in a large bowl. Spread evenly on a large rimmed baking sheet. Roast, stirring once, for 30 minutes. Stir in sage and continue roasting until very tender and starting to brown, 15 to 20 minutes more.
3.Transfer about one-third of the pumpkin (or squash) and apples to a blender along with 2 cups broth. Puree until smooth. Transfer to a Dutch oven and repeat for two more batches. Season with the remaining 1/4 teaspoon salt and heat through over medium-low heat, stirring constantly to prevent splattering, for about 6 minutes. Serve each portion topped with hazelnuts and a drizzle of hazelnut oil.