Roasted Butternut Squash Soup

Name: Roasted Butternut Squash Soup
Prep time: 30 min
Total time: 1 h
Yield: 4
Ingredients: 2 tbsp (30 mL) butter; 2 cups (500 mL) diced (3/4-inch/2 cm) raw winter squash (butternut, hubbard, acorn); Sea salt and pepper; 2 tbsp (30 mL) olive oil; 1/2 cup (125 mL) diced onion; 1/4 cup (50 mL) diced celery; 1/4 cup (50 mL) diced carrot; 1 cinnamon stick; Sea salt and freshly ground pepper; 4 cups (1 L) chicken broth; 1/2 tsp (2 mL) ground coriander; 1 1/2 cups (375 mL) Roasted Winter Squash (above); 1/2 cup (125 mL) Yoplait® Source® Plain Yogurt; 2 tbsp (30 mL) toasted pumpkin seeds; 1/2 cup (125 mL) plain panko bread crumbs, toasted light brown in saute pan over medium heat

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Prep 30 min
Total 60 min
Servings 4

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Savour the flavours of this roasted butternut squash soup.

Created Sep 25, 2013

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Ingredients

2 tbsp (30 mL) butter
2 cups (500 mL) diced (3/4-inch/2 cm) raw winter squash (butternut, hubbard, acorn)
Sea salt and pepper

2 tbsp (30 mL) olive oil
1/2 cup (125 mL) diced onion
1/4 cup (50 mL) diced celery
1/4 cup (50 mL) diced carrot
1 cinnamon stick
Sea salt and freshly ground pepper
4 cups (1 L) chicken broth
1/2 tsp (2 mL) ground coriander
1 1/2 cups (375 mL) Roasted Winter Squash (above)
1/2 cup (125 mL) Yoplait® Source® Plain Yogurt
2 tbsp (30 mL) toasted pumpkin seeds
1/2 cup (125 mL) plain panko bread crumbs, toasted light brown in saute pan over medium heat

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 flavours 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. Stir in the yogurt. Adjust the seasoning with salt and pepper. Top each serving with pumpkin seeds and toasted bread crumbs.

Nutrition Information

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

Nutrition Facts

Serving Size: 4 Servings (About 1 Cup Each)

Calories: 240

Total Fat: 15g

Saturated Fat: 4 1/2g

Trans Fat: 0g

Cholesterol: 15mg

Sodium: 1190mg

Total Carbs: 23g

Dietary Fiber: 3g

Sugars: 6g

Protein: 5g

% Daily Value*:

Exchanges:

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