Roasted Pumpkin-Apple Soup
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Ingredients
- 4 pounds’ pie pumpkin or butternut squash, peeled, seeded, and cut into 2-inch chunks
- 4 large sweet-tart apples, such as Empire, Cameo or Brae burn, unpeeled, cored and cut into eighths
- 1/4 cup extra-virgin olive oil
- 1 1/4 teaspoons salt, divided
- 1/4 teaspoon freshly ground pepper
- 1 tablespoon chopped fresh sage
- 6 cups reduced-sodium chicken broth or vegetable broth
- 1/3 cup chopped hazelnuts, toasted
- 2 tablespoons hazelnut oil
Directions
- Preheat oven to 450 degrees.
- 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.
- 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.
Nutrition Facts
Serving size: about 1 cup
Serving size: about 1 cup
- 180 calories
- 9 g fat(1 g sat)
- 6 g fiber
- 25 g carbohydrates
- 3 g protein
