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Roasted Butternut Squash Soup

    It’s autumn, time to enjoy the bounty of the harvest and the special flavors of fall. This roasted butternut squash in one of those autumn tastes.


    Disclosure: Some of the links below are affiliate links (marked with an *). This means that, at no extra cost to you, I will earn an affiliate commission if you click through the link and finalize a purchase.

    This is a recipe by chef Michael Chiarello, an Award Winning Chef, Vintner, TV Host, and Sustainable Farmer.  He specializes in Italian-influenced California cuisine.

    He hosts the cooking show, Easy Entertaining with Michael Chiarello, on the Food Network and hosts NapaStyle on the Fine Living Network.

    He is author of several cookbooks*.

    Chef Michael Chiarello
    roasted butternut squash soup in squash bowl

    Of course it tastes so much better – and looks awesome – served in a butternut squash bowl. (The kids will love it!)

    Roasted Butternut Squash Soup

    Lovely autumn recipe by chef Michael Chiarello

    Roasted Butternut Squash

    • 2 Tbsp butter
    • 2 c diced (3/4-inch) raw butternut squash
    • salt & pepper

    Soup

    • 2 Tbsp extra virgin olive oil
    • ½ c diced onion
    • ¼ c diced celery
    • ¼ c diced carrot
    • 1 cinnamon stick
    • Sea salt and freshly ground pepper
    • 4 c Progresso chicken broth
    • ½ tsp ground toasted coriander (optional)
    • ½ c half-and-half

    To Serve

    • 2 Tbsp toasted pumpkin seeds (optional)
    • ¼ c mascarpone cheese (optional)
    • ½ c Progresso plain panko crispy bread crumbs (optional)
    • 4 slices bacon, cooked crispy (optional)
    • chives (optional)
    1. If you are serving soup inside the butternut squash, cut the bulbous bottom part off the squash, remove the seeds and pulp to 1/2″ from sides and bottom of the squash.

    Roasted Butternut Squash

    1. Heat oven to 375°F.

    2. 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. 

    3. Remove from oven and let cool slightly. Pureé in food processor, or mash with potato masher or ricer. Measure 1 1/2 cups squash; reserve.

    For Soup:

    1. Heat olive oil in large saucepan over medium heat until hot. Add onion, celery, carrot and cinnamon stick; sauté until soft but not brown, about 10 minutes.

    2. Season with salt and pepper. Add broth and coriander; bring to a boil. Simmer for several minutes.

    3. Stir in reserved squash until smooth; simmer gently to let flavors meld, about 10 minutes.

    4. Discard cinnamon stick.

    5. Pureé 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.)

    6. Return soup to pan and reheat gently. Add half-and-half. Adjust seasoning with salt and pepper.

    To Serve:

    1. To serve in a butternut squash bowls: you can serve the soup directly in the squash as prepared in the first step, or you can place a clear bowl inside the squash if you desire. 

    2. Toppings: choose one or two toppings from the optional list and sprinkle on the top of each soup serving.

    We provide nutritional information but these figures should be considered estimates as they are not calculated by a registered dietitian. Please consult a medical professional for any specific nutrition, diet, or allergy advice.

    Soup
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