This deliciously creamy roasted butternut squash soup is seasoned with cinnamon and coriander. You can use any winter squash, such as acorn or hubbard squash for a satisfying fall soup.
Preparation Time
30 mins
Total Time
30 mins
Calories
350 Calories
Recipe Instructions
Step 1
Preheat the oven to 375 degrees F (190 degrees C).
Step 2
Meanwhile, heat butter over medium-high heat in an oven-proof skillet; add diced squash, salt, and pepper. When squash begins to brown, 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, or mash with a potato masher or ricer. Measure 1 1/2 cups squash; reserve.
Step 3
To make soup: Heat olive oil in a large saucepan over medium heat. Add onion, celery, carrot, and cinnamon stick; sauté until soft but not brown, 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, about 10 minutes. Discard cinnamon stick.
Step 4
Puree 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.)
Step 5
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.
Ingredients
2 tablespoons butter
1 cinnamon stick
salt and pepper
2 tablespoons extra-virgin olive oil
1 (32 ounce) carton Progresso® chicken broth
2 tablespoons toasted pumpkin seeds
2 cups raw winter squash (butternut, hubbard, acorn)
