roasted butternut squash soup

Ingredients

• Servings: 4
• roasted winter squash:
• 2 tablespoons butter
• 2 cups raw winter squash (butternut, hubbard, acorn)
• salt and pepper
• soup:
• 2 tablespoons extra-virgin olive oil
• 1/2 cup diced onion (1/4-inch)
• 1/4 cup diced celery (1/4-inch)
• 1/4 cup diced carrot (1/4-inch)
• 1 cinnamon stick
• sea salt and freshly ground pepper
• 1 (32 ounce) carton progresso® chicken broth
• 1/2 teaspoon ground toasted coriander (optional)
• roasted winter squash (above)
• 1/2 cup half-and-half, if desired* (optional)
• 2 tablespoons toasted pumpkin seeds
• 1/2 cup progresso® plain panko crispy bread crumbs, toasted light brown in saute pan over medium heat

Recipe

Preparation Time: 30 mins Ready Time: 1 hr


• to make roasted winter squash: heat oven to 375 degrees f. heat butter over medium-high heat in an ovenproof saute pan; add diced squash, salt and pepper. when squash begins to brown, place pan in oven. roast for 15 minutes or until medium-brown on all sides. remove from oven and let cool slightly. puree in food processor, or mash with potato masher or ricer. measure 1 1/2 cups squash; reserve.
• to make soup: heat the olive oil in a large saucepan over medium heat until hot. add the onion, celery, carrot and cinnamon stick; saute until soft but not brown, about 10 minutes. season with salt and pepper. add the broth and the coriander; bring to a boil. simmer for several minutes. stir in reserved squash until smooth; simmer gently to let the flavors meld, about 10 minutes. discard the cinnamon stick.
• puree the soup using an immersion blender or in a blender until smooth. (the soup can be made ahead to this point, cooled, covered, 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.)
• return the soup to the pan and reheat gently. add the half-and-half. adjust the seasoning with salt and pepper. top each serving with pumpkin seeds and toasted bread crumbs.