Soups & Stewsbettycrocker4.9
Roasted Butternut Squash Soup
Savor the flavors of this roasted butternut squash soup blended with golden Progresso® chicken broth, vegetables and topped with Progresso® plain panko crispy bread crumbs.
👥 4 Servings⏱️ Prep & Cook: 1h⏳ Prep: 30 min👤 Betty Crocker Kitchens📖 bettycrocker
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- food processor
- oven
- saucepan
- blender
📝 Preparation 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.
butter2 tablespoonsdiced (3/4-inch) raw winter squash (butternut, hubbard, acorn)2 cupscup diced onion (1/4-inch)1/2cup diced celery (1/4-inch)1/4cup diced carrot (1/4-inch)1/4Salt and pepper
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.
cinnamon stick1Salt and pepper
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.
Salt and pepper
Nutrition Facts
calories
240
fat Content
3
serving Size
1 Serving
fiber Content
3 g
sugar Content
6 g
sodium Content
1190 mg
protein Content
5 g
trans Fat Content
0 g
cholesterol Content
15 mg
carbohydrate Content
23 g
saturated Fat Content
4 1/2 g
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