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Today’s recipe is from award-winning celebrity chef and cookbook author Michael Chiarello who has created some delicious seasonal dishes that make the most of autumn’s bounty.
Step by Step Video Instructions
- Roasted Winter Squash
- 2 tablespoons butter
- 2 cups diced (3/4-inch) raw winter squash (butternut, hubbard, acorn)
- 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 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
- 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.
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