Roasted Pumpkin-Apple Soup

Ingredients

4 pounds pie pumpkin or butternut squash, peeled, seeded and cut into 2-inch chunks

4 large sweet-tart apples, unpeeled, cored, and cut into eighths

2 Tablespoons olive oil

1/2 teaspoons salt, divided

Freshly ground pepper

6 cups low sodium chicken broth or vegetable broth

1/3 cup chopped walnuts, toasted

Serves: 12

Preheat oven to 450 degrees F.

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 until very tender and starting to brown, 15-20 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.

Heat through over medium-low heat, stirring constantly to prevent splattering, for about 6 minutes.

Toss with nuts (optional).

Nutrition Highlights

3 servings of fruits and 3 servings of vegetables

A good source of vitamin A, fiber, and "Heart Healthy" monounsaturated fat