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Roasted Butternut Squash Soup

Lovely autumn recipe by chef Michael Chiarello
Prep Time 20 mins
Cook Time 25 mins
Course Soup
Servings 4 servings

Ingredients
  

Roasted Butternut Squash

  • 2 Tbsp butter
  • 2 c diced (3/4-inch) raw butternut squash
  • salt & pepper

Soup

  • 2 Tbsp extra virgin olive oil
  • ½ c diced onion
  • ¼ c diced celery
  • ¼ c diced carrot
  • 1 cinnamon stick
  • Sea salt and freshly ground pepper
  • 4 c Progresso chicken broth
  • ½ tsp ground toasted coriander (optional)
  • ½ c half-and-half

To Serve

  • 2 Tbsp toasted pumpkin seeds (optional)
  • ¼ c mascarpone cheese (optional)
  • ½ c Progresso plain panko crispy bread crumbs (optional)
  • 4 slices bacon, cooked crispy (optional)
  • chives (optional)

Instructions
 

  • 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.

Roasted Butternut 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.

For 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.

To Serve:

  • To serve in a butternut squash bowls: you can serve the soup directly in the squash as prepared in the first step, or you can place a clear bowl inside the squash if you desire. 
    roasted butternut squash soup recipe
  • Toppings: choose one or two toppings from the optional list and sprinkle on the top of each soup serving.
Keyword autumn