Chiarello's Roasted Butternut Squash Soup

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“Courtesy of Progresso”
4 1-cup servings

Ingredients Nutrition

  • Roasted Winter Squash
  • 2 tablespoons butter
  • 2 cups diced raw winter squash (3/4-inch, butternut, hubbard, acorn)
  • salt and pepper
  • Soup
  • 2 tablespoons extra virgin olive oil
  • 12 cup diced onion (1/4-inch)
  • 14 cup diced celery (1/4-inch)
  • 14 cup diced carrot (1/4-inch)
  • 1 cinnamon stick
  • sea salt
  • freshly ground pepper
  • 1 (32 ounce) carton Progresso® chicken broth (4 cups)
  • 12 teaspoon ground toasted coriander, if desired
  • 1 12 cups roasted winter squash (above)
  • 12 cup half-and-half, if desired*
  • 2 tablespoons toasted pumpkin seeds
  • 12 cup Progresso® plain panko crispy bread crumbs, toasted light brown in saute pan over medium heat


  1. To make roasted winter squash: Heat oven to 375 degrees 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 flavors 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. Add the half-and-half. Adjust the seasoning with salt and pepper. Top each serving with pumpkin seeds and toasted bread crumbs.
  5. Tip *Depending on how rich you want it, or how cold it is outside, you can use cream, yogurt or mascarpone instead of the half-and-half.
  6. Copyright 2010 Michael Chiarello. Recipe provided by Chef Michael Chiarello – June 2010.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a