Chiarello's Roasted Butternut Squash Soup

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Courtesy of progresso

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Steps

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To make roasted winter squash: heat oven to 375 degrees f.

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Heat butter over medium-high heat in an ovenproof saut pan.

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Add diced squash , salt and pepper.

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When squash begins to brown , place pan in oven.

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Roast for 15 minutes or until medium-brown on all sides.

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Remove from oven and let cool slightly.

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Puree in food processor , or mash with potato masher or ricer.

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Measure 1 1 / 2 cups squash.

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Reserve.

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To make soup: heat the olive oil in a large saucepan over medium heat until hot.

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Add the onion , celery , carrot and cinnamon stick.

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Saut until soft but not brown , about 10 minutes.

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Season with salt and pepper.

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Add the broth and the coriander.

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Bring to a boil.

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Simmer for several minutes.

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Stir in reserved squash until smooth.

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Simmer gently to let the flavors meld , about 10 minutes.

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Discard the cinnamon stick.

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Puree the soup using an immersion blender or in a blender until smooth.

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Return the soup to the pan and reheat gently.

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Add the half-and-half.

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Adjust the seasonin.

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Ingredients

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butter, winter squash, salt and pepper, extra virgin olive oil, diced onion, celery, carrot, cinnamon stick, sea salt, pepper, progresso chicken broth, coriander, half-and-half, pumpkin seeds, progresso plain panko crispy bread crumbs