Roasted Butternut Squash Soup

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Description

Here’s a rich soup for an autumn day–winter squash is roasted and pureed and blended into a creamy broth seasoned with cinnamon and roasted coriander.

Ingredients

  • 2 tablespoons butter
  • 2 cups raw winter squash (butternut, hubbard, acorn)
  • Salt and pepper
  • 2 tablespoons extra-virgin olive oil
  • ½ cup diced onion (1/4-inch)
  • ¼ cup diced celery (1/4-inch)
  • ¼ cup diced carrot (1/4-inch)
  • 1 cinnamon stick
  • Sea salt and freshly ground pepper
  • 1 (32 ounce) carton Progresso® chicken broth
  • ½ teaspoon ground toasted coriander (Optional)
  • Roasted Winter Squash (above)
  • ½ cup half-and-half, if desired* (Optional)
  • 2 tablespoons toasted pumpkin seeds
  • ½ cup Progresso® plain Panko crispy bread crumbs, toasted light brown in saute pan over medium heat

Instructions

  1. Preheat the oven to 375 degrees F (190 degrees C).
  2. Meanwhile
  3. heat butter over medium-high heat in an oven-proof skillet; add diced squash
  4. salt
  5. and pepper. When squash begins to brown
  6. transfer the skillet to the preheated oven. Roast for 15 minutes or until medium-brown on all sides. Remove from oven and let cool slightly. Puree in a food processor
  7. or mash with a potato masher or ricer. Measure 1 1/2 cups squash; reserve.
  8. To make soup: Heat olive oil in a large saucepan over medium heat. Add onion
  9. celery
  10. carrot
  11. and cinnamon stick; sauté until soft but not brown
  12. about 10 minutes. Season with salt and pepper. Add broth and coriander; bring to a boil and simmer for several minutes. Stir in reserved squash until smooth; simmer gently to let flavors meld
  13. about 10 minutes. Discard cinnamon stick.
  14. Puree soup using an immersion blender or in a blender until smooth. (The soup can be made ahead to this point
  15. cooled
  16. covered
  17. and refrigerated for several days or frozen for about 1 month. It will thicken as it cools and may need thinning with broth or water when reheating.)
  18. Return soup to the pan and reheat gently. Add half-and-half: adjust seasoning with salt and pepper. Top each serving with pumpkin seeds and toasted bread crumbs.

Prep Time: 30 mins

Total Time: 1 hr

Servings: 4

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