A Little Sunday Cooking

After watching our favorite little kiddos in the nursery this morning, Marie and I decided it was time to do some cooking together.  We made Roasted Pumpkin Apple Hazelnut Soup.  It was quite the process, but totally worth it.  Cutting up a whole pumpkin into 2 inch pieces is hard work.
The roasting of the pumpkin and apples gives this soup a very unique flavor and it is unlike any other pumpkin soup I have tasted.  I made a salad with broccoli slaw, pecans, and dried cranberries, and whipped up my Mom's famous french silk pie. I would say Sunday cooking was successful.
Here is the recipe (I found it on eatingwell.com, of course)

• 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
• 1/4 cup extra-virgin olive oil
• 1 1/4 teaspoons salt, divided
• 1/4 teaspoon freshly ground pepper
• 1 tablespoon chopped fresh sage
• 6 cups reduced-sodium chicken broth or vegetable broth
• 1/3 cup chopped hazelnuts, toasted (see Tip)
• 2 tablespoons hazelnut oil

1. Preheat oven to 450°F.
2. 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.
3. 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.