This autumn dish is a nice thick soup that will warm your belly. The apples give it a hint of sweetness and it makes your whole house smell like the roasted apples. If you choose to add the curry it adds a great aroma and a bit of spice to the soup.
Roasted Pumpkin-Apple Soup
4 lb pie pumpkin (you can use canned pumpkin, use 1 large can) or butternut squash, peeled, seeded and cut into 2 inch chunks
4 large apples of your favorite variety, cored and cut into eighths
1/4 cup olive oil/ canola oil
pepper to taste
1 Tbsp fresh chopped sage OR basil
6 cups reduced sodium chicken or veggie broth
1/3 cup chopped hazelnuts, toasted
OPTIONAL:
2 chunks Curry Cubes (found in Asian section at grocery store-buy desired heat)
2 tsp Cinnamon
Coconut milk to taste!
-Preheat oven to 450 degrees F
-Toss pumpkin or squash, apples, olive oil, and pepper in large bowl. Spread evenly on a large rimmed baking dish. Roast for 30 minutes, stirring occasionally. Add sage and roast for another 20 min. (if using canned pumpkin add after the puree step.)
-Transfer 1/3 of pumpkin/apple mix to blender and blend with 2 cups of broth. Puree till smooth. Transfer to a large sauce pan. Repeat two more times. Heat through over med-low heat, stirring constantly for about 5 min. OPTIONAL: When heated through add curry and Cinnamon and stir until curry cube is completely dissolved. Enjoi!
