Roasted Pumpkin-Apple Soup
(from kylerhea’s recipe box)
Tips & Techniques
Make it easier to cut a pumpkin, acorn squash, or other winter squash: Pierce in several places with a fork; microwave on High for 45 to 60 seconds. Use a large sharp knife to cut in half. Remove the seeds and stringy fibers with a spoon.
To toast chopped nuts, small nuts, and seeds, place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.
Source: RealAge
Serves 12 peopleCategories: Fall, October2010, apples, healthy, pumpkins, soups
Ingredients
- 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
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Preheat oven to 450°F.
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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.
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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.