(12 servings, about 1 cup each; active time: 30 minutes; total time: 1 hour 10 minutes)

Ingredients:
1.8 kilos 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
1/4 cup extra-virgin olive oil
1 1/4 teaspoons salt, divided
1/4 teaspoon freshly groundpepper
1 tablespoon chopped fresh sage
6 cups reduced-sodium chicken broth or vegetable broth
1/3 cup chopped hazelnuts, toasted
2 tablespoons hazelnut oil

Method:

Preheat oven to 230°C. 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.

Transfer about one-third of the pumpkin (or squash) and apples to a blender along with two 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 six minutes.

Serve each portion topped with hazelnuts and a drizzle of hazelnut oil.

Tips:

Make ahead tip: Cover and refrigerate for up to three 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 fibres with a spoon.

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, two to four minutes.