Roasted Butternut Squash Soup

Roasted Butternut Squash Soup

65 Reviews 4 Pics
  • Prep

    30 m
  • Ready In

    1 h
Recipe by  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

Adjust Servings

Original recipe yields 4 cups

Directions

  1. 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.
  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; 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.
  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.

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Reviews (65)

Rate This Recipe
Kyla
39

Kyla

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 turkey broth to simmer for a bit, then into the blender. Saves a step. Thanks for the recipe!

Paulette
25

Paulette

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 and half. But let me tell you, everyone loves this soup, even made some for my neighbors.

trevbbmom
19

trevbbmom

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.

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 350 cal
  • 18%
  • Fat
  • 22.7 g
  • 35%
  • Carbs
  • 29.9 g
  • 10%
  • Protein
  • 7.8 g
  • 16%
  • Cholesterol
  • 26 mg
  • 9%
  • Sodium
  • 1485 mg
  • 59%

Based on a 2,000 calorie diet

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