Hearty Roasted Butternut Squash and Apple Soup
436
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.
Ingredients
| 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
divided |
|
| ¼ | teaspoon |
black pepper
freshly ground |
* |
| 1 | tablespoon |
sage
freshly chopped |
* |
| 6 | cups |
stock
vegetable |
|
| ⅓ | cup |
hazelnuts (filberts)
chopped and toasted |
|
| 2 | tablespoons |
olive oil, extra-virgin
|
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.
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?
