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Roasted Pumpkin-Apple Soup

From EatingWell – Nov/Dec 2009

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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
  • ¼ cup extra-virgin olive oil
  • 1¼ teaspoons salt, divided
  • ¼ teaspoon freshly ground pepper
  • 1 tablespoon chopped fresh sage
  • 6 cups reduced-sodium chicken broth or vegetable broth
  • â…“ cup chopped hazelnuts, toasted (see Tip)
  • 2 tablespoons hazelnut oil

Directions

For complete cooking directions (including preparation, tips and notes) and nutritional information, visit: http://www.eatingwell.com/recipes/pumpkin_apple_soup.html.