Simple Way to Butternut Squash Tortellacci

Roasted Butternut Squash Soup

Easy roasted butternut squash recipe with cinnamon, brown sugar and a little cayenne.

Recipe Summary Roasted Butternut Squash Soup

Here's a rich soup for an autumn day--winter squash is roasted and pureed and blended into a creamy broth seasoned with cinnamon and roasted coriander.

Ingredients | Butternut Squash Tortellacci

2 tablespoons butter

2 cups raw winter squash (butternut, hubbard, acorn)

Salt and pepper

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 cinnamon stick

Sea salt and freshly ground pepper

1 (32 ounce) carton Progresso® chicken broth

½ teaspoon ground toasted coriander (Optional)

Roasted Winter Squash (above)

½ cup half-and-half, if desired* (Optional)

2 tablespoons toasted pumpkin seeds

½ cup Progresso® plain Panko crispy bread crumbs, toasted light brown in saute pan over medium heat

Directions

Info | Butternut Squash Tortellacci

prep: 30 mins additional: 30 mins total: 1 hr Servings: 4 Yield: 4 cups

TAG : Roasted Butternut Squash Soup

Trusted Brands: Recipes and Tips, Progresso®,

Images of Butternut Squash Tortellacci

Butternut Squash Tortellacci : Butternut squash soup is made from butternut squash, onions, garlic, maple syrup, nutmeg but if you do tolerate dairy, adding just a tablespoon or two of fresh butter definitely boosts the creaminess.