Roasted Butternut Squash Soup

 

2

tablespoons butter

2

cups diced (3/4-inch) raw winter squash (butternut, hubbard, acorn)

Salt and pepper

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

carton (32 oz) Progresso® chicken broth (4 cups)

1/2

teaspoon ground toasted coriander, if desired

1 1/2

cups Roasted Winter Squash (above)

1/2

cup half-and-half, if desired*

2

tablespoons toasted pumpkin seeds

1/2

cup Progresso® plain panko crispy bread crumbs, toasted light brown in sauté pan over medium heat

• 1 To make roasted winter squash: Heat oven to 375°F. Heat butter over medium-high heat in an ovenproof sauté 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; sauté 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.