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.
YIELD
12 servingsPREP
20 minCOOK
50 minREADY
120 minIngredients
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.
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.
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