Roasted Butternut Squash Soup

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


4 servings

Roasted Winter Squash Ingredients

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

Soup Ingredients

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 (32 ounce) carton 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 plain panko crispy bread crumbs, toasted light brown in sauté pan over medium heat


To make roasted winter squash: Heat oven to 375°F (191°C). 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.

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.

Purée 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.)

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.

Estimated Time

Preparation Time: 30 minutes
Cook Time: 30 minutes

Additional Information

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.

Nutritional Information

1 Serving (1 Serving): Calories 240 (Calories from Fat 130), Total Fat 15 g (Saturated Fat 4 1/2 g, Trans Fat 0 g), Cholesterol 15 mg; Sodium 1190 mg; Total Carbohydrate 23 g (Dietary Fiber 3 g, Sugars 6 g), Protein 5 g; Exchanges: 1 Starch; 1/2 Other Carbohydrate; 1/2 Vegetable; 3 Fat; Carbohydrate Choices: 1 1/2

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