Celebrate autumn with this rich & delicious roasted butternut squash soup recipe. Make it memorable by serving it in butternut squash bowls – we show you how.
Roasted Butternut Squash Soup
Roasted Butternut Squash
- 2 Tbsp butter
- 2 c diced (3/4-inch) raw butternut squash
- salt & pepper
- 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
- 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)
- 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
- 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. Pureé in food processor, or mash with potato masher or ricer. Measure 1 1/2 cups squash; reserve.
- 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.
- Season with salt and pepper. Add broth and coriander; bring to a boil. Simmer for several minutes.
- Stir in reserved squash until smooth; simmer gently to let flavors meld, about 10 minutes.
- Discard cinnamon stick.
- 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.)
- Return soup to pan and reheat gently. Add half-and-half. Adjust seasoning with salt and pepper.
- 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.
- Toppings: choose one or two toppings from the optional list and sprinkle on the top of each soup serving.
Depending on how rich you want it, or how cold it is outside, you can use cream, yogurt or mascarpone instead of half-and-half. Bon appétit!
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