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How to Make Roasted Butternut Squash Soup - A Step-by-Step Guide

There's nothing quite like a piping hot bowl of homemade soup on a chilly autumn day, and this Roasted Butternut Squash Soup is the perfect comfort food to warm you up from the inside out. With its velvety smooth texture and rich, earthy flavor, this soup is a crowd-pleaser that's sure to become a go-to recipe in your kitchen.

Roasting the butternut squash before adding it to the soup base brings out its natural sweetness and adds a depth of flavor that simply can't be achieved by boi...

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Ingredients

  • 2 tablespoons butter
  • 2 cups raw winter squash (butternut, hubbard, acorn)
  • Salt and pepper
  • 2 tablespoons extra-virgin olive oil
  • ½ cup diced onion (1/4-inch)
  • ¼ cup diced celery (1/4-inch)
  • ¼ cup diced carrot (1/4-inch)
  • 1 cinnamon stick
  • Sea salt and freshly ground pepper
  • 1 (32 ounce) carton Progresso® chicken broth
  • ½ teaspoon ground toasted coriander (Optional)
  • Roasted Winter Squash (above)
  • ½ cup half-and-half, if desired* (Optional)
  • 2 tablespoons toasted pumpkin seeds
  • ½ cup Progresso® plain Panko crispy bread crumbs, toasted light brown in saute pan over medium heat

Information

  • Prep Time: 30 mins
  • Additional Time: 30 mins
  • Total Time: 1 hr
  • Servings: 4

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Meanwhile, heat butter over medium-high heat in an oven-proof skillet; add diced squash, salt, and pepper. When squash begins to brown, transfer the skillet to the preheated oven. Roast for 15 minutes or until medium-brown on all sides. Remove from oven and let cool slightly. Puree in a food processor, or mash with a potato masher or ricer. Measure 1 1/2 cups squash; reserve.
  • To make soup: Heat olive oil in a large saucepan over medium heat. 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 and simmer for several minutes. Stir in reserved squash until smooth; simmer gently to let flavors meld, about 10 minutes. Discard cinnamon stick.
  • Puree 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 the pan and reheat gently. Add half-and-half: adjust seasoning with salt and pepper. Top each serving with pumpkin seeds and toasted bread crumbs.

    • Nutrition

    350 cal.

    • Total Fat: 23g
    • Saturated Fat: 7g
    • Cholesterol: 27mg
    • Sodium: 1388mg
    • Total Carbohydrate: 30g
    • Dietary Fiber: 2g
    • Total Sugars: 3g
    • Protein: 8g
    • Vitamin C: 10mg
    • Calcium: 72mg
    • Iron: 2mg
    • Potassium: 358mg

    Categories

    Vegetarian recipes
    Soup recipes
    Healthy recipes
    Easy recipes
    Comforting recipes