Roasted Butternut Squash Soup Recipe

Name: Roasted Butternut Squash Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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(R) 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(R) plain Panko crispy bread crumbs, toasted light brown in saute pan over medium heat

Servings: persons

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(R) 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(R) plain Panko crispy bread crumbs, toasted light brown in saute pan over medium heat

1
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.
2
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.
3
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.)
4
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.

284

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: Roasted Winter Squash:, 2 tablespoons butter, 2 cups raw winter squash (butternut, hubbard, acorn), Salt and pepper, and more.

Yes, Roasted Butternut Squash Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Butternut Squash Soup

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