Thursday, October 4, 2012

Roasted Pumpkin-Apple Soup

Yields: 12 servings, about 1 cup each
Total Time: 1 hr 10 min
Prep Time: 30 min

4 pound(s) pie pumpkin or butternut squash, peeled, seeded, and cut into 2-inch chunks
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
2 tablespoon(s) hazelnut oil

Preheat oven to 450°F.
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.

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