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Hearty Roasted Butternut Squash and Apple Soup


Roasted squash and apple gave the soup lots of yummy flavor, chopped hazelnuts added some crunchy texture and nuttiness. We served it with a savory pie together, perfect. Or you can serve the soup with a loaf of good bread.















4 pounds pumpkin
pie, or butternut squash, peeled, seeded and cut into 2-inch chunks
4 large Granny Smith apples
sweet, unpeeled, cored and cut into eighths
¼ cup olive oil
1 ¼ teaspoons salt
¼ teaspoon black pepper
freshly ground
1 tablespoon sage
freshly chopped
6 cups stock
cup hazelnuts (filberts)
chopped and toasted
2 tablespoons olive oil, extra-virgin


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.

Mix 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 at a time.

Purée until smooth.

Transfer to a Dutch oven and repeat for two more batches.

Season with the remaining ¼ 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 oilve oil.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 282g (9.9 oz)
Amount per Serving
Calories 17354% of calories from fat
 % Daily Value *
Total Fat 10g 16%
Saturated Fat 2g 8%
Trans Fat 0g
Cholesterol 4mg 1%
Sodium 425mg 18%
Total Carbohydrate 6g 6%
Dietary Fiber 5g 19%
Sugars g
Protein 10g
Vitamin A 471% Vitamin C 11%
Calcium 5% Iron 14%
* based on a 2,000 calorie diet How is this calculated?


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