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 people

Categories: 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

  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.

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