Roasted Butternut Squash Soup Recipe

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1/2 cup (1 / 4 inch) diced onion
• 1/4 cup (1 / 4 inch) diced celery
• 1/4 cup (1 / 4 inch) diced carrot
• 1 cinnamon stick
• Sea salt, preferably gray salt
• Freshly ground black pepper
• About 4 cups chicken stock or canned low-salt chicken broth
• 1/2 teaspoon ground toasted coriander, optional
• 1/2 cup half-and-half, optional
• 1/4 cup mascarpone cheese, optional
• 2 tablespoons toasted pumpkin seeds, optional
• About 3 pounds butternut squash (preferably 1 large squash)
• Gray salt
• 1/2 cup (1 stick) unsalted butter
• 2 tablespoons finely chopped fresh sage leaves
• 2 tablespoons granulated sugar
• 1/4 cup balsamic vinegar
• 1/4 cup dark unsulfured molasses
• 1/4 cup fennel seeds
• 1 tablespoon coriander seeds
• 1 tablespoon peppercorns
• 1 1/2 teaspoons red pepper flakes
• 1/4 cup (1 ounce) pure California chili powder
• 2 tablespoons kosher salt
• 2 tablespoons ground cinnamon