Roasted Butternut Squash Soup

Name: Roasted Butternut Squash Soup
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Global
Ingredients: 2 Tbsps butter; 59 milliliters diced carrot (1/4-inch); 59 milliliters diced celery (1/4-inch); 907 grams carton progresso chicken broth; 1 cinnamon stick; 1 teaspoons ground toasted coriander (optional); 118 milliliters half-and-half, if desired (optional); 2 Tbsps extra-virgin olive oil; 118 milliliters diced onion (1/4-inch); 118 milliliters progresso plain panko crispy bread crumbs, toasted light brown in saute pan over medium heat; 2 Tbsps toasted pumpkin seeds; 4 servings salt and pepper; 4 servings sea salt and freshly ground pepper; 473 milliliters raw winter squash (butternut, hubbard, acorn); 4 servings roasted winter squash (above)

Roasted Butternut Squash Soup might be just the soup you are searching for. This recipe serves 4. One serving contains 288 calories, 6g of protein, and 20g of fat. From preparation to the plate, this recipe takes about 1 hour. Head to the store and pick up salt and pepper, carrot, roasted winter squash, and a few other things to make it today. It is perfect for Autumn.