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roasted butternut squash soup by Ciarelli

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Award-winning celebrity chef and cookbook author Michael ChiarelloAward-winning celebrity chef & cookbook author Michael Chiarello shares his soup recipe & tutorial video. His Roasted Butternut Squash Soup is a wonderful fall food. 1 has created some delicious seasonal dishes that make the most of autumn’s bounty and make it easy to entertain.

He shows us just how easy it is to create roasted butternut squash soup. Here’s a video overview:

Roasted Butternut Squash Soup
Recipe Type: Soup
Cuisine: American
Author: Michael Chiarello
Serves: 4 servings
Serve soup inside a butternut squash bowl.
Ingredients
  • 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)
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. 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.)
  5. 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.
Butternut Squash Bowl
  1. 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.
  2. [img src=”http://thepassionatehomemaker.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”]

Source:
Recipe, video and photos courtesy of Family Features

 



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.

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