Rating: 4.5 stars
194 Ratings
  • 5 star values: 156
  • 4 star values: 30
  • 3 star values: 4
  • 2 star values: 2
  • 1 star values: 2

Here's a rich soup for an autumn day--winter squash is roasted and pureed and blended into a creamy broth seasoned with cinnamon and roasted coriander.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Roasted Winter Squash:
Soup:

Directions

Instructions Checklist
  • To make roasted winter squash: Heat oven to 375 degrees F. Heat butter over medium-high heat in an ovenproof saute 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.

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  • To make soup: Heat the olive oil in a large saucepan over medium heat until hot. Add the onion, celery, carrot and cinnamon stick; saute 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.

  • 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.)

  • 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.

Tips

Tip *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.

Recipe created by Michael Chiarello for Progresso. Copyright 2010 Michael Chiarello.

Nutrition Facts

350 calories; protein 7.8g; carbohydrates 29.9g; fat 22.7g; cholesterol 26.5mg; sodium 1387.9mg. Full Nutrition
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