ROASTED BUTTERNUT SQUASH SOUP

Roasted Butternut Squash Soup image

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.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 1h

Yield 4

Number Of Ingredients 15

Ingredients

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

Steps:

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.
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.

Nutrition Facts : Calories 240, Carbohydrate 23 g, Cholesterol 15 mg, Fat 3, Fiber 3 g, Protein 5 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 1190 mg, Sugar 6 g, TransFat 0 g

*** Explore more Roasted Butternut Squash Soup Recipes »

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