Ingredients:
-- 4 Lbs pie pumpkin squash- peel, remove seeds and cut into 2" chunks
--- 4 large sweet-tart apples, (I used Braeburn) unpeeled, cored and cut into eighths
--1/4 cup extra-virgin olive oil
-- 3/4 tsp salt, divided
-- 1/4 teaspoon freshly ground pepper
-- 1 tbsp chopped fresh sage
-- 6 cups reduced-sodium chicken broth or vegetable broth
Directions:
1. Preheat oven to 450°F.
Toss pumpkin, apples, olive oil, 1/2tsp salt and pepper in a large bowl. Spread evenly on a large rimmed baking sheet. Roast, stirring once, for 30 minutes.
2. Add sage and continue roasting until very tender and starting to brown, 15-20 minutes.
Transfer 1/3 of the pumpkin & apples to a blender with 2 cups broth. Puree until smooth. Transfer to a Dutch oven and repeat for two more batches. Season with the remaining salt and heat through over medium-low heat, stirring constantly to prevent splattering, for about 6 minutes.
*TIP: make ahead and freeze or put in sealed container in fridge for up to 3 days*.
Well worth the work!!
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