Roasted Pumpkin-Apple Soup

Ingredients

• 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
• ¼ cup extra-virgin olive oil
• 1¼ teaspoons salt, divided
• ¼ teaspoon freshly ground pepper
• 1 tablespoon chopped fresh sage
• 6 cups reduced-sodium chicken broth or vegetable broth
• 1/8 cup chopped hazelnuts, toasted (see Tip)
• 2 tablespoons hazelnut oil