Roasted Butternut Squash Soup Tasty Recipes

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Roasted Butternut Squash Soup

"Here's a wealthy soup for an autumn day--wintry weather squash is roasted and pureed and mixed right into a creamy broth seasoned with cinnamon and roasted coriander."

Ingredients :

Roasted Winter Squash:
2 tablespoons butter
2 cups raw wintry weather squash (butternut, hubbard, acorn)
Salt and pepper
Soup:
2 tablespoons greater-virgin olive oil
1/2 cup diced onion (1/4-inch)
1/four cup diced celery (1/4-inch)
1/4 cup diced carrot (1/four-inch)
1 cinnamon stick
Sea salt and freshly floor pepper
1 (32 ounce) carton Progresso® chook broth
half teaspoon ground toasted coriander (optionally available)
Roasted Winter Squash (above)
1/2 cup half of-and-1/2, if desired* (optional)
2 tablespoons toasted pumpkin seeds
half of cup Progresso® plain Panko crispy bread crumbs, toasted light brown in saute pan over medium heat

Instructions :

Prep : 30M	Cook : 4M	Ready in : 1H

To make roasted iciness squash: Heat oven to 375 degrees F. Heat butter over medium-excessive warmth in an ovenproof saute pan; upload diced squash, salt and pepper. When squash starts offevolved to brown, region pan in oven. Roast for 15 minutes or until medium-brown on all sides. Remove from oven and allow cool barely. Puree in food processor, or mash with potato masher or ricer. Measure 1 half of cups squash; reserve.
To make soup: Heat the olive oil in a huge saucepan over medium warmness until hot. Add the onion, celery, carrot and cinnamon stick; saute till smooth however not brown, approximately 10 mins. Season with salt and pepper. Add the broth and the coriander; carry to a boil. Simmer for several mins. Stir in reserved squash until smooth; simmer gently to allow the flavors meld, about 10 mins. Discard the cinnamon stick.
Puree the soup using an immersion blender or in a blender until smooth. (The soup may be made ahead to this point, cooled, covered, and refrigerated for several days or frozen for approximately 1 month. It will thicken as it cools and can want thinning with broth or water whilst reheating.)
Return the soup to the pan and reheat gently. Add the half-and-half. Adjust the seasoning with salt and pepper. Top every serving with pumpkin seeds and toasted bread crumbs.

Notes :

Tip *Depending on how wealthy you need it, or how bloodless it's far outdoor, you may use cream, yogurt or mascarpone in place of the half of-and-half of.
Recipe created by Michael Chiarello for Progresso. Copyright 2010 Michael Chiarello.

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