Roasted Butternut Squash Soup

(2)
  2 reviews

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

Directions

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

© 2015 ®/TM General Mills All Rights Reserved