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Roasted Pumpkin-Apple Soup

Source: © EatingWell Magazine
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Active Time:  30 Minutes
Total Time:  1 Hour 10 Minutes
  12 servings, about 1 cup each
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.

Make Ahead Tip: Cover and refrigerate for up to 3 days. Reheat in the microwave on High, covered, stirring frequently, or on the stovetop over medium heat.
RECIPE 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 oil

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.
Roasted Pumpkin-Apple Soup Recipe at Cooking.com
DIRECTIONS
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.


Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 11/01/2009
Part of These Recipe Collections Find Similar Recipes »
 Season of Squash: Roasted Butternut and More
Nutrition Facts per Serving
Yield:   12 servings, about 1 cup each
Calories: 180
Fat, Saturated: 1g
Fiber: 6g
Carbohydrates, Total: 25g
Sodium: 525mg
% Cal. from Fat: 45%
Fat. Total: 9g
Protein: 3g
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