Makes: 12 servings, about 1 cup each

Active Time: 30 minutes I Total: 1 hour 10 minutes

To Make Ahead: Cover and refrigerate for up to 3 days

Ingredients:

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

• 4 large sweet-tart apples, such as Empire, Cameo, or Braeburn, unpeeled, cored and cut into eighths

• ¼ cup extra-virgin olive oil

• 1 ¼ teaspoon salt, divided

• ¼ teaspoon freshly ground pepper

• 1 tablespoon chopped fresh sage

• 6 cups reduced-sodium chicken broth or vegetable broth, divided

• 1/3 cup chopped hazelnuts, toasted

• 2 tablespoons hazelnut oil

Directions:

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; 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 ¼ 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.