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Roasted Butternut Squash Soup

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Roasted Butternut Squash Soup
  • Prep 30 min
  • Total 60 min
  • Servings 4
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Savor the flavors of this roasted butternut squash soup blended with golden Progresso® chicken broth, vegetables and topped with Progresso® plain panko crispy bread crumbs.
Updated Aug 4, 2011

Ingredients

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
Make With
Make With
Progresso Breadcrumbs

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    *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.
  • tip 2
    Recipe provided by Chef Michael Chiarello – June 2010.

Nutrition

240 Calories, 15g Total Fat, 5g Protein, 23g Total Carbohydrate, 6g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
240
Calories from Fat
130
Total Fat
15g
22%
Saturated Fat
4 1/2g
24%
Trans Fat
0g
Cholesterol
15mg
5%
Sodium
1190mg
50%
Potassium
310mg
9%
Total Carbohydrate
23g
8%
Dietary Fiber
3g
14%
Sugars
6g
Protein
5g
% Daily Value*:
Vitamin A
120%
120%
Vitamin C
10%
10%
Calcium
4%
4%
Iron
4%
4%
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 Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
  • Copyright 2010 Michael Chiarello
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