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Roasted Butternut Squash Soup

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By Betty Crocker Kitchens
Updated Aug 4, 2011
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Savor the flavors of this roasted butternut squash soup blended with golden Progresso® chicken broth, vegetables and topped with Progresso® plain panko crispy bread crumbs.

Roasted Butternut Squash Soup

  • Prep Time 30 min
  • Total 60 min
  • Servings 4
  • Ingredients 15
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Ingredients

Roasted Winter Squash

  • 2 tablespoons butter
  • 2 cups diced (3/4-inch) raw winter squash (butternut, hubbard, acorn)
  • Salt and pepper

Soup

  • 2 tablespoons extra-virgin olive oil
  • 1/2 cup diced onion (1/4-inch)
  • 1/4 cup diced celery (1/4-inch)
  • 1/4 cup diced carrot (1/4-inch)
  • 1 cinnamon stick
  • Sea salt and freshly ground pepper
  • 1 carton (32 oz) Progresso™ chicken broth (4 cups)
  • 1/2 teaspoon ground toasted coriander, if desired
  • 1 1/2 cups Roasted Winter Squash (above)
  • 1/2 cup half-and-half, if desired*
  • 2 tablespoons toasted pumpkin seeds
  • 1/2 cup Progresso™ plain panko crispy bread crumbs, toasted light brown in sauté pan over medium heat
Make With
Progresso Breadcrumbs

Instructions

  • Step 
    1
    To make roasted winter squash: Heat oven to 375°F. Heat butter over medium-high heat in an ovenproof sauté 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.
  • Step 
    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; sauté 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.
  • Step 
    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.)
  • Step 
    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.

Nutrition

240 Calories
15g Total Fat
5g Protein
23g Total Carbohydrate
6g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
240
Calories from Fat
130
Total Fat
15g
22%
Saturated Fat
4 1/2g
24%
Trans Fat
0g
Cholesterol
15mg
5%
Sodium
1190mg
50%
Potassium
310mg
9%
Total Carbohydrate
23g
8%
Dietary Fiber
3g
14%
Sugars
6g
Protein
5g
% Daily Value*:
Vitamin A
120%
120%
Vitamin C
10%
10%
Calcium
4%
4%
Iron
4%
4%
Exchanges:
1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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  • Copyright 2010 Michael Chiarello
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