Roasted Pumpkin-Apple Soup

Name: Roasted Pumpkin-Apple Soup
Yield: 12 servings, about 1 cup each
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

Roasted Pumpkin-Apple Soup was pinched from <a href="http://www.eatingwell.com/recipes/pumpkin_apple_soup.html" target="_blank">www.eatingwell.com.</a>

"Apples add just a hint of sweetness to this velvety pumpkin soup. Try it as a delightful first course for a special meal...."

INGREDIENTS

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4 pounds pie pumpkin or butternut squash, peeled, seeded and cut into 2-inch chunks (see Tip)

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4 large sweet-tart apples, such as Empire, Cameo or Braeburn, unpeeled, cored and cut into eighths

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1/4 cup extra-virgin olive oil

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1 1/4 teaspoons salt, divided

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1/4 teaspoon freshly ground pepper

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1 tablespoon chopped fresh sage

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6 cups reduced-sodium chicken broth or vegetable broth

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1/3 cup chopped hazelnuts, toasted (see Tip)

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2 tablespoons hazelnut oil

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