Roasted Pumpkin Apple Soup

This is my new favorite pumpkin soup recipe!  Next time I may add a little roasted onion as well, to add some savour. 17/10/10; 24/05/15.

2 lb. (1 kg.) pie pumpkin or butternut squash, peeled, seeded, and cut into 2″ chunks
2 sweet-tart apples (Braeburn or pink lady are good), cored and seeded and cut into eighths
1/8 c. olive oil
Freshly ground salt and pepper
1½ tsp. chopped fresh sage
3 c. chicken broth
Chopped toasted hazelnuts
Hazelnut oil

Heat oven to 450° F (230° C).  In a large bowl, toss pumpkin and apples with olive oil, salt and pepper.  Spread evenly in a baking dish and roast for 30 minutes, stirring once.  Add sage and stir in; roast for another 12-15 minutes until pumpkin is very tender and starting to brown. Transfer the pumpkin and apples to a blender in batches, adding part of the chicken broth each time; pureé until smooth.  Pour pureéd soup into a pan and warm through, seasoning with salt and pepper as needed.  Serve with a drizzle of hazelnut oil and a sprinkling of hazelnuts on top.


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