Roasted Pumpkin-Apple Soup
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.
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Ingredients:4 pounds pie pumpkin , or butternut squash, peeled, seeded and
cut into 2-inch chunks (see Tip)
4 large sweet-tart apples , such as Empire, Cameo or Braeburn,
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 (see Tip)
2 tablespoons hazelnut oilInstructions
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.
Yeild: 12 servings, about 1 cup each
Degree of Difficulty: Easy
Total Time: 1 hour 10 minutes
Prep Time: 30 minutes
To Make Ahead: Cover and refrigerate for up to 3
days. Reheat in the microwave on High, covered, stirring
frequently, or on the stovetop over medium heat.
Tips and Notes: Tips: 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.
