Hearty Roasted Butternut Squash and Apple Soup

1. 1

   Preheat oven to 450F.

2. 2

   Toss pumpkin (or squash), apples, olive oil, 1 teaspoon salt and pepper in a large bowl.

3. 3

   Spread evenly on a large rimmed baking sheet.

4. 4

   Roast, stirring once, for 30 minutes.

5. 5

   Mix in sage and continue roasting until very tender and starting to brown, 15 to 20 minutes more.

6. 6

   Transfer about one-third of the pumpkin (or squash) and apples to a blender along with 2 cups broth at a time.

7. 7

   Puree until smooth.

8. 8

   Transfer to a Dutch oven and repeat for two more batches.

9. 9

   Season with the remaining 1/4 teaspoon salt and heat through over medium-low heat, stirring constantly to prevent splattering, for about 6 minutes.

10. 10

    Serve each portion topped with hazelnuts and a drizzle of oilve oil.

* Per serving · 4 servings · Values may vary.

No additional tips available.