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Roasted Pumpkin-Apple Soup

Roasted Pumpkin-Apple Soup
This Recipe Is:

WebMD Recipe from EatingWell.com

Apples add just a hint of sweetness to this velvety pumpkin soup.

Ingredients
Prep: 30 minutes | Total Time: 1 hour 10 minutes
  • 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 oil
Instructions
  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.

 

Tip

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. 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.

Nutritional Information

Makes: 12 servings, about 1 cup each
  • Calories180
  • Fat9 g
    • Saturated fat1 g
  • Cholesterol0 mg
  • Carbohydrates25 g
    • Dietary fiber6 g
  • Protein3 g
  • Sodium525 mg
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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