Roasted Pumpkin-Apple Soup

Name: Roasted Pumpkin-Apple Soup
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; 1/8 cup chopped hazelnuts, toasted (see Tip); 2 tablespoons hazelnut oil

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Roasted Pumpkin-Apple Soup, a perfect fall dish!

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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
1/8 cup chopped hazelnuts, toasted (see Tip)
2 tablespoons hazelnut oil