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Roasted Butternut Squash Soup

(2)
  2 reviews
  • 30 min prep time
  • 60 min total time
  • 15 ingredients
  • 4 servings
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Savor the flavors of this roasted butternut squash soup made with Progresso® chicken broth and bread crumbs - perfect for dinner.

Ingredients

Roasted Winter Squash

2
tablespoons butter
2
cups diced (3/4-inch) raw winter squash (butternut, hubbard, acorn)
Salt and pepper

Soup

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

  • 1 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.
  • 2 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.
  • 3 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.)
  • 4 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.
  • 1 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.
  • 2 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.
  • 3 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.)
  • 4 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.

Expert Tips

*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.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
240
Calories from Fat
130
% Daily Value
Total Fat
15g
22%
Saturated Fat
4 1/2g
24%
Trans Fat
0g
0%
Cholesterol
15mg
5%
Sodium
1190mg
50%
Total Carbohydrate
23g
8%
Dietary Fiber
3g
14%
Sugars
6g
6%
Protein
5g
5%
% Daily Value*:
Vitamin A
120%
120%
Vitamin C
10%
10%
Calcium
4%
4%
Iron
4%
4%
Exchanges:
1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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