Roasted Butternut Squash Soup

Roasted Butternut Squash Soup

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.
Roasted Butternut Squash Soup
Roasted Butternut Squash Soup
Roasted Butternut Squash Soup
Roasted Butternut Squash Soup

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)
  • ½ cup diced onion (1/4-inch)
  • ¼ cup diced celery (1/4-inch)
  • ¼ cup diced carrot (1/4-inch)
  • Sea salt and freshly ground pepper
  • ½ teaspoon ground toasted coriander (Optional)
  • Roasted Winter Squash (above)
  • ½ cup half-and-half, if desired* (Optional)

Categories

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