Subscribe today & don’t miss a thing!
Once a week we’ll tell you the upcoming daily celebrations & the articles you may have missed.
He shows us just how easy it is to create roasted butternut squash soup. Here’s a video overview:
- 2 tablespoons butter
- 2 cups diced (3/4-inch) raw butternut squash
- Salt and pepper
- 2 tablespoons extra virgin olive oil
- 1/2 cup diced onion
- 1/4 cup diced celery
- 1/4 cup diced carrot
- 1 cinnamon stick
- Sea salt and freshly ground pepper
- 1 carton (32 ounces) Progresso chicken broth (4 cups)
- 1/2 teaspoon ground toasted coriander, if desired
- 1/2 cup half-and-half, if desired
- 2 tablespoons toasted pumpkin seeds (optional)
- 1/2 cup Progresso plain panko crispy bread crumbs, toasted light brown in sauté pan over medium heat (optional)
- 4 slices bacon, cooked crispy (optional)
- chives (optional)
- If you are serving soup inside the butternut squash, cut the bulbous bottom part off the squash, remove the seeds and pulp to 1/2″ from sides and bottom of the squash.
- 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. Pureé in food processor, or mash with potato masher or ricer. Measure 1 1/2 cups squash; reserve.
- To make soup: Heat olive oil in large saucepan over medium heat until hot. 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. Simmer for several minutes. Stir in reserved squash until smooth; simmer gently to let flavors meld, about 10 minutes. Discard cinnamon stick.
- Pureé 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 pan and reheat gently. Add half-and-half. Adjust seasoning with salt and pepper. Top each serving with pumpkin seeds and toasted bread crumbs.
- You can serve the soup directly in the squash as prepared, or you can place a clear bowl inside the squash if you desire. Top with crumbled bacon & chives.
- [img src=”http://playtimeandparty.com/wp-content/uploads/roasted-butternut-squash-soup-in-squash-bowl.png” width=”500″ height=”333″ class=”aligncenter size-full” title=”roasted butternut squash soup in squash bowl”]
Depending on how rich you want it, or how cold it is outside, you can use cream, yogurt or mascarpone instead of half-and-half.