Roasted Butternut Squash Soup

2 tablespoons butter

2 cups raw winter squash (butternut, hubbard, acorn)

Salt and pepper

2 tablespoons extra-virgin olive oil

½ cup diced onion (1/4-inch)

¼ cup diced celery (1/4-inch)

¼ cup diced carrot (1/4-inch)

1 cinnamon stick

Sea salt and freshly ground pepper

1 (32 ounce) carton Progresso® chicken broth

½ teaspoon ground toasted coriander

Roasted Winter Squash (above)

½ cup half-and-half, if desired*

2 tablespoons toasted pumpkin seeds

½ cup Progresso® plain Panko crispy bread crumbs, toasted light brown in saute pan over medium heat

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.