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    You are in: Home / Recipes / Chiarello's Roasted Butternut Squash Soup Recipe
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    Chiarello's Roasted Butternut Squash Soup

    1/1 Photo of Chiarello's Roasted Butternut Squash Soup

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs

    30 mins

    30 mins

    Progresso Recipe Starters's Note:

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    Ingredients:

    Serves: 4

    Yield:

    1-cup s ...

    Units: US | Metric

    Roasted Winter Squash

    • 2 tablespoons butter
    • 2 cups diced raw winter squash (3/4-inch, 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
    • freshly ground pepper
    • 1 (32 ounce) carton 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 saute pan over medium heat

    Directions:

    1. 1
      To make roasted winter squash: Heat oven to 375 degrees 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.
    2. 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.
    3. 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. 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.
    5. 5
      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.
    6. 6
      Copyright 2010 Michael Chiarello. Recipe provided by Chef Michael Chiarello – June 2010.

    Ratings & Reviews:

    • on July 19, 2012

      45

      I liked that this didn't have cream cheese added to it. I didn't toast the coriander. Also didn't have a cinnamon stick so I just sprinkled a little cinnamon to it. I'm going to make this again.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Chiarello's Roasted Butternut Squash Soup

    Serving Size: 1 (184 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 219.2
     
    Calories from Fat 163
    74%
    Total Fat 18.1 g
    27%
    Saturated Fat 7.1 g
    35%
    Cholesterol 26.4 mg
    8%
    Sodium 78.9 mg
    3%
    Total Carbohydrate 13.2 g
    4%
    Dietary Fiber 2.4 g
    9%
    Sugars 3.6 g
    14%
    Protein 3.4 g
    6%

    The following items or measurements are not included:

    Progresso® chicken broth

    Progresso® plain panko crispy bread crumbs

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