Roasted Butternut Squash Soup Recipe | Betty Crocker

Ingredients

• 2 tablespoons butter
• 2 cups diced (3/4-inch) raw winter squash (butternut, hubbard, acorn)
• Salt and pepper
• 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 carton (32 oz) Progresso™ 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 Progresso™ plain panko crispy bread crumbs, toasted light brown in sauté pan over medium heat