CHIARELLO'S ROASTED BUTTERNUT SQUASH SOUP

Chiarello's Roasted Butternut Squash Soup image

Make and share this Chiarello's Roasted Butternut Squash Soup recipe from Food.com.

Provided by Progresso Recipe St

Time 1h

Yield 4 1-cup servings, 4 serving(s)

Number Of Ingredients 16

Ingredients

2 tablespoons butter
2 cups diced raw winter squash (3/4-inch, 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
freshly ground pepper
1 (32 ounce) carton 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 saute pan over medium heat

Steps:

To make roasted winter squash: Heat oven to 375 degrees 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.
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.
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.).
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.
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.
Copyright 2010 Michael Chiarello. Recipe provided by Chef Michael Chiarello - June 2010.

Nutrition Facts : Calories 219.2, Fat 18.1, SaturatedFat 7.1, Cholesterol 26.5, Sodium 79, Carbohydrate 13.3, Fiber 2.4, Sugar 3.7, Protein 3.5

*** Explore more Chiarello's Roasted Butternut Squash Soup Recipes »

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