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Roasted Butternut Squash Soup
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Prep Time:
30 minutes
Total Time:
1 hour
Indulge in a velvety roasted butternut squash soup with savory Progresso® chicken broth, vegetables, and crispy panko bread crumbs.
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
Instructions:
  • Preheat the oven to 375°F. In an ovenproof sauté pan, melt butter over medium-high heat. Add diced squash, salt, and pepper. Once the squash starts to brown, transfer the pan to the oven and roast for about 15 minutes until evenly medium-brown. Take the pan out of the oven and allow it to cool slightly. Puree the squash in a food processor, or mash it using a potato masher or ricer. Measure out 1 1/2 cups of squash and set aside.
  • In a large saucepan over medium heat, heat olive oil until hot. Sauté onion, celery, carrot, and cinnamon stick until soft but not browned, about 10 minutes. Season with salt and pepper. Pour in broth, add coriander, and bring to a boil. Simmer briefly, then stir in reserved squash until smooth. Let flavors meld gently for about 10 minutes. Remove and discard the cinnamon stick before serving.
  • Blend the smooth soup using an immersion blender or a regular blender. (You can prepare the soup up to this step, let it cool, cover it, and store it in the fridge for a few days, or freeze it for up to 1 month. It will thicken as it cools and can be thinned with broth or water when reheating.)
  • Place the soup back in the pan and gently warm it up. Stir in the half-and-half, then season with salt and pepper to taste. Garnish each serving with pumpkin seeds and toasted bread crumbs.

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