Chiarello S Roasted Butternut Squash Soup

Description

Courtesy of progresso

Ingredients

• Butter
• Winter Squash
• Salt And Pepper
• Extra Virgin Olive Oil
• Diced Onion
• Celery
• Carrot
• Cinnamon Stick
• Sea Salt
• Pepper
• Progresso Chicken Broth
• Coriander
• Half-and-half
• Pumpkin Seeds
• Progresso Plain Panko Crispy Bread Crumbs

Instructions

1. To make roasted winter squash: heat oven to 375 degrees f
2. Heat butter over medium-high heat in an ovenproof saut pan
3. Add diced squash, salt and pepper
4. When squash begins to brown, place pan in oven
5. Roast for 15 minutes or until medium-brown on all sides
6. Remove from oven and let cool slightly
7. Puree in food processor, or mash with potato masher or ricer
8. Measure 1 1 / 2 cups squash
9. Reserve
10. To make soup: heat the olive oil in a large saucepan over medium heat until hot
11. Add the onion, celery, carrot and cinnamon stick
12. Saut until soft but not brown, about 10 minutes
13. Season with salt and pepper
14. Add the broth and the coriander
15. Bring to a boil
16. Simmer for several minutes
17. Stir in reserved squash until smooth
18. Simmer gently to let the flavors meld, about 10 minutes
19. Discard the cinnamon stick
20. Puree the soup using an immersion blender or in a blender until smooth
21. Return the soup to the pan and reheat gently
22. Add the half-and-half
23. Adjust the seasoning with salt and pepper
24. Top each serving with pumpkin seeds and toasted bread crumbs
25. Copyright 2010 michael chiarello
26. Recipe provided by chef michael chiarello june 2010