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.
