Roasted Butternut Squash Soup (2024)

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Prep 30 min
Total 60 min
Servings 4

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Savor the flavors of this roasted butternut squash soup blended with golden Progresso® chicken broth, vegetables and topped with Progresso® plain panko crispy bread crumbs.

By Betty Crocker Kitchens

Updated Aug 4, 2011

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Ingredients

Roasted Winter Squash

2 tablespoons butter
2 cups diced (3/4-inch) raw winter squash (butternut, hubbard, acorn)
Salt and pepper

Soup

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

Make With

Progresso Breadcrumbs

Steps

1

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. Puree in food processor, or mash with potato masher or ricer. Measure 1 1/2 cups squash; reserve.
2

To make soup: Heat the olive oil in a large saucepan over medium heat until hot. Add the onion, celery, carrot and cinnamon stick; sauté until soft but not brown, about 10 minutes. Season with salt and pepper. Add the broth and the coriander; bring to a boil. Simmer for several minutes. Stir in reserved squash until smooth; simmer gently to let the flavors meld, about 10 minutes. Discard the cinnamon stick.
3

Puree the 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.)
4

Return the soup to the pan and reheat gently. Add the half-and-half. Adjust the seasoning with salt and pepper. Top each serving with pumpkin seeds and toasted bread crumbs.

Tips from the Betty Crocker Kitchens

tip 1
*Depending on how rich you want it, or how cold it is outside, you can use cream, yogurt or mascarpone instead of the half-and-half.
tip 2
Recipe provided by Chef Michael Chiarello – June 2010.

Nutrition

240 Calories, 15g Total Fat, 5g Protein, 23g Total Carbohydrate, 6g Sugars

Nutrition Facts

Serving Size: 1 Serving

Calories: 240

Calories from Fat: 130

Total Fat: 15g; 22%

Saturated Fat: 4 1/2g; 24%

Trans Fat: 0g

Cholesterol: 15mg; 5%

Sodium: 1190mg; 50%

Potassium: 310mg; 9%

Total Carbohydrate: 23g; 8%

Dietary Fiber: 3g; 14%

Sugars: 6g

Protein: 5g

% Daily Value*:

Vitamin A: 120%; 120%

Vitamin C: 10%; 10%

Calcium: 4%; 4%

Iron: 4%; 4%

Exchanges:

1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;

Carbohydrate Choice

1 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

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