Roasted Pumpkin-Apple Soup
If you want to add more gluten free, dairy free, lacto ovo vegetarian, and whole 30 recipes to your repertoire, Roasted Pumpkin-Apple Soup might be a recipe you should try. One portion of this dish contains roughly 2g of protein, 9g of fat, and a total of 194 calories. This recipe serves 12. For $1.23 per serving, this recipe covers 17% of your daily requirements of vitamins and minerals. It is perfect for Winter. 9451 person found this recipe to be yummy and satisfying. Head to the store and pick up pepper, fresh sage, salt, and a few other things to make it today. It works well as a rather inexpensive soup. From preparation to the plate, this recipe takes approximately 1 hour and 10 minutes. It is brought to you by Eating Well. Overall, this recipe earns a spectacular spoonacular score of 98%. Similar recipes include Roasted Pumpkin Apple Soup, Roasted Pumpkin and Apple Soup – 3 Points, and Roasted Pumpkin, Galan Apple & Garam Masala Soup.
Servings: 12
Preparation duration: 30 minutes
Cooking duration: 40 minutes
Ingredients:
4 pounds pie pumpkin or butternut squash, peeled, seeded and cut into 2-inch chunks (see Tip)
1 tablespoon chopped fresh sage
2 tablespoons hazelnut oil
1/3 cup chopped hazelnuts, toasted (see Tip)
1/4 cup extra-virgin olive oil
1/4 teaspoon freshly ground pepper
1 1/4 teaspoons salt, divided
4 large sweet-tart apples, such as Empire, Cameo or Braeburn, unpeeled, cored and cut into eighths
6 cups reduced-sodium chicken broth or vegetable broth
Equipment:
bowl
oven
baking sheet
blender
dutch oven
Cooking instruction summary:
Preheat oven to 450F.Toss pumpkin (or squash), apples, olive oil, 1 teaspoon salt and pepper in a large bowl. Spread evenly on a large rimmed baking sheet. Roast, stirring once, for 30 minutes. Stir in sage and continue roasting until very tender and starting to brown, 15 to 20 minutes more.Transfer about one-third of the pumpkin (or squash) and apples to a blender along with 2 cups broth. Puree until smooth. Transfer to a Dutch oven and repeat for two more batches. Season with the remaining 1/4 teaspoon salt and heat through over medium-low heat, stirring constantly to prevent splattering, for about 6 minutes. Serve each portion topped with hazelnuts and a drizzle of hazelnut oil.
Step by step:
1. Preheat oven to 450F.Toss pumpkin (or squash), apples, olive oil, 1 teaspoon salt and pepper in a large bowl.
2. Spread evenly on a large rimmed baking sheet. Roast, stirring once, for 30 minutes. Stir in sage and continue roasting until very tender and starting to brown, 15 to 20 minutes more.
3. Transfer about one-third of the pumpkin (or squash) and apples to a blender along with 2 cups broth. Puree until smooth.
4. Transfer to a Dutch oven and repeat for two more batches. Season with the remaining 1/4 teaspoon salt and heat through over medium-low heat, stirring constantly to prevent splattering, for about 6 minutes.
5. Serve each portion topped with hazelnuts and a drizzle of hazelnut oil.
Nutrition Information:
covered percent of daily need
