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My review
Roasted Butternut Squash Soup
Progresso
"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
1 h servings 350 calsOriginal recipe yields 4 servings (4 cups)
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Directions
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Prep
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Ready In
- 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.
- 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.
Footnotes
- 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
Per Serving: 350 calories; 22.7 g fat; 29.9 g carbohydrates; 7.8 g protein; 26 mg cholesterol; 1388 mg sodium. Full nutrition
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Reviews
Read all reviews 143181 Ratings
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Most helpful positive review
2/4/2011
Tasty! For the sake of laziness, I just did the carrots and onion with the squash in the oven and then mashed it all with a potato masher, then put the whole mixture along with spices in my turk...
Most helpful critical review
10/17/2011
The texture of this soup was great, but I thought the flavor was lacking something - and I LOVE squash soups! My husband agreed. If I make this again, I will probably use 2 cinnamon sticks, more...
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2/4/2011
Tasty! For the sake of laziness, I just did the carrots and onion with the squash in the oven and then mashed it all with a potato masher, then put the whole mixture along with spices in my turk...
12/13/2010
I add a bit more celery, carrot and onion and rather than add a stick of cinnamon I add a dash at the end. I don't use the coriander since I don't have any, and I use sour cream instead of half ...
11/20/2010
This is a great recipe! I followed the recipe with these modifications: 1/4 tsp of coriander, 1/2 plain yogurt and used a sprinkle of cinnamon. Definitely a keeper.
2/3/2013
Thank you for this amazing recipe and very easy to follow instructions. For those who don't have pumpkin seeds on hand, it is very easy to toast the butternut squash seeds and use those in place...
11/8/2013
INCREDIBLE! A few years ago, I tried a roasted squash soup at a local restaurant. They wouldn't give me the recipe, and I've been wanting to try and make it on my own. This was the first recipe...
1/24/2011
This soup is fabulous! I just became a huge fan of squash and now I am trying to learn to cook it in every way possible. After reading all the reviews I decide not to add any half and half, yo...
1/5/2011
Maybe it was the homegrown organic squash I used, or the homemade goose broth, but this was AMAZING. The squash never really browned in the oven even though I left it in there twice as long, an...
11/4/2010
I added a small turnip to the celery and carrot. Other than that I followed the recipe and served my family a beautiful winter soup!