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.

Description

Roasted Pumpkin-Apple Soup, Recipe

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