Roasted Butternut Squash Soup

Roasted Butternut Squash Soup

Savor the flavors of this roasted butternut squash soup made with Progresso® chicken broth and bread crumbs - perfect for dinner.

Prep Time

30

Minutes

Total Time

1:00

Hr:Mins

Makes

4

servings

Roasted Winter Squash
2
tablespoons butter
2
cups diced (3/4-inch) 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
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.
Makes 4 servings (about 1 cup each)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Tip
*Depending on how rich you want it, or how cold it is outside, you can use cream, yogurt or mascarpone instead of the half-and-half.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 240
    • (Calories from Fat 130),
  • Total Fat 15g
    • (Saturated Fat 4 1/2g,
    • Trans Fat 0g),
  • Cholesterol 15mg;
  • Sodium 1190mg;
  • Total Carbohydrate 23g
    • (Dietary Fiber 3g,
    • Sugars 6g),
  • Protein 5g;
Percent Daily Value*:
    Exchanges:
    • 1 Starch;
    • 0 Fruit;
    • 1/2 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 1/2 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 3 Fat;
    Carbohydrate Choices:
    • 1 1/2;
    *Percent Daily Values are based on a 2,000 calorie diet.