Roasted Butternut Squash Soup

Savor the flavors of this roasted butternut squash soup made with Progresso® chicken broth and bread crumbs - perfect for dinner.

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Servings 4

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( 2 ) Ratings

2 Ratings

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ingredients 15
Prep Time 30 min
Total Time 60 min

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

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Directions

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

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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; 15%
(Saturated Fat 4 1/2g, 4 1/2% Trans Fat 0g 0% ),
Cholesterol: 15mg; 15%;
Sodium: 1190mg; 1190%;
Total Carbohydrate: 23g; 23%
(Dietary Fiber 3g 3% Sugars 6g 6% ),
Protein: 5g; 5%

% Daily Value*:

Vitamin A: 120%;
Vitamin C: 10%;
Calcium: 4%;
Iron: 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 Choices:

1 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

Write a Review

amsassy

report Posted Dec. 4, 2012 11:42 PM

This soup was great! I didn't add the cream or the panko to it. I didn't see any reason to, after adding the chicken broth. I will be making another batch this weekend to freeze.

jdarby1123

report Posted Feb. 14, 2012 8:58 AM

I'm ADDICTED! This soup is fantastic! I actually stop at step 3 and never add the cream, but it's fabulous without it. This soup is constantly in my fridge or freezer. MUST TRY!