Roasted Butternut Squash Soup

By Progresso

4.73 / 5

30min

0min

salt and pepper
2 tablespoons butter
2 cups raw winter squash (butternut, hubbard, acorn)
2 tablespoons extra-virgin olive oil
½ cup diced onion (1/4-inch)
¼ cup diced celery (1/4-inch)
¼ cup diced carrot (1/4-inch)
1 stick cinnamon
Sea salt and freshly ground pepper
1 (32 ounce) carton Progresso® chicken broth
½ teaspoon ground toasted coriander
Roasted Winter Squash (above)
½ cup half-and-half if desired*
2 tablespoons toasted pumpkin seeds
½ cup Progresso® plain Panko crispy bread crumbs toasted light brown in saute pan over medium heat