Roasted Butternut Squash Soup Recipe

To make roasted winter squash: Heat oven to 375 degrees F. Heat butter over medium-high heat in an ovenproof saute 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; saute 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.

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.)

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.