Roasted Butternut Squash Soup

Name: Roasted Butternut Squash Soup
Prep time: 30 min
Yield: 4
Ingredients: 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-inch); 1/4 cup diced celery (1/4-inch); 1/4 cup diced carrot (1/4-inch); 1 cinnamon stick; Sea salt and freshly ground pepper; 1 carton (32 oz) 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

Roasted Butternut Squash Soup was pinched from <a href="http://www.bettycrocker.com/recipes/roasted-butternut-squash-soup/ac20d507-e303-4a3d-abb1-5814a558eafa?src=SH" target="_blank">www.bettycrocker.com.</a>

"Savor the flavors of this roasted butternut squash soup made with Progresso® chicken broth and bread crumbs - perfect for dinner...."

INGREDIENTS

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2 tablespoons butter

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2 cups diced (3/4-inch) raw winter squash (butternut, hubbard, acorn)

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Salt and pepper

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2 tablespoons extra-virgin olive oil

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1/2 cup diced onion (1/4-inch)

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1/4 cup diced celery (1/4-inch)

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1/4 cup diced carrot (1/4-inch)

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1 cinnamon stick

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Sea salt and freshly ground pepper

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1 carton (32 oz) Progresso® chicken broth (4 cups)

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1/2 teaspoon ground toasted coriander, if desired

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1 1/2 cups Roasted Winter Squash (above)

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1/2 cup half-and-half, if desired*

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2 tablespoons toasted pumpkin seeds

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1/2 cup Progresso® plain panko crispy bread crumbs, toasted light brown in sauté pan over medium heat

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