Roasted Pumpkin-Apple Soup

Adapted from Eating Well's Roasted Pumpkin-Apple Soup

Ingredients

2 T. extra-virgin olive oil
2 lbs. 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 finely chopped
1 large sweet onion, roughly chopped
4 large carrots, sliced
4 celery stalks, sliced
1 c. dry white wine or 1 bottle fall pumpkin ale
6 c. water
6 t. Chicken Better Than Bullion
1/4 t. freshly ground pepper
3/4 t. ea. chipotle powder, powdered ginger, dry mustard, and yellow curry powder
1 bay leaf
2 T. maple syrup
4 c. 2% plain Greek yogurt
1 c. chopped hazelnuts or pecans, toasted, maybe candied with salt, pepper, and chipotle powder (see Tip)

Directions
Heat the olive oil in a large soup pot on medium high.  Add onions, pumpkin (or squash), celery, and apples.  Cook, stirring often, until vegetables and apples brown and begin to soften.  Deglaze with wine or beer.  Add water, bullion paste, maple syrup, and spices.  Cook until soft.  Remove bay leaf.  Using immersion blender, puree until smooth.  Serve each portion topped with yogurt and nuts.

Tips and Notes
Make Ahead Tip: Cover and refrigerate for up to 3 days. Reheat in the microwave on High, covered, stirring frequently, or on the stovetop over medium heat.

Make it easier to cut a pumpkin, acorn squash or other winter squash: pierce in several places with a fork; microwave on High for 45 to 60 seconds. Use a large sharp knife to cut in half. Remove the seeds and stringy fibers with a spoon.

Buy pre-chopped squash for faster and easier soup making.  Or use leftover roasted squash.  Canned (pure) pumpkin would probably also work.

To toast chopped nuts, small nuts and seeds, place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

Nutrition
Servings 8.0

Amount Per Serving         16 oz.
calories 370
% Daily Value *
Total Fat 17 g	26 %
Saturated Fat 3 g	16 %
Monounsaturated Fat 3 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 10 mg	3 %
Sodium 571 mg	24 %
Potassium 682 mg	19 %
Total Carbohydrate 39 g	13 %
Dietary Fiber 6 g	24 %
Sugars 26 g
Protein 14 g	29 %
Vitamin A	298 %
Vitamin C	32 %
Calcium	17 %
Iron	10 %