Recipe by Progresso®
"Here's a rich soup for an autumn day--winter squash is roasted and pureed and blended into a creamy broth seasoned with cinnamon and roasted coriander."
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Roasted Winter Squash:
raw winter squash (butternut, hubbard, acorn)
Salt and pepper
extra-virgin olive oil
diced onion (1/4-inch)
diced celery (1/4-inch)
diced carrot (1/4-inch)
Sea salt and freshly ground pepper
1 (32 ounce) carton
Progresso® chicken broth
ground toasted coriander
Roasted Winter Squash (above)
half-and-half, if desired*
toasted pumpkin seeds
Progresso® plain Panko crispy bread crumbs, toasted light brown in saute pan over medium heat
Tasty! For the sake of laziness, I just did the carrots and onion with the squash in the oven and then mashed it all with a potato masher, then put the whole mixture along with spices in my turkey broth to simmer for a bit, then into the blender. Saves a step. Thanks for the recipe!
The texture of this soup was great, but I thought the flavor was lacking something - and I LOVE squash soups! My husband agreed. If I make this again, I will probably use 2 cinnamon sticks, more squash and add some brown sugar. But, it seems I'm in the minority here.
I add a bit more celery, carrot and onion and rather than add a stick of cinnamon I add a dash at the end. I don't use the coriander since I don't have any, and I use sour cream instead of half and half. But let me tell you, everyone loves this soup, even made some for my neighbors.
This is a great recipe! I followed the recipe with these modifications: 1/4 tsp of coriander, 1/2 plain yogurt and used a sprinkle of cinnamon. Definitely a keeper.
Maybe it was the homegrown organic squash I used, or the homemade goose broth, but this was AMAZING. The squash never really browned in the oven even though I left it in there twice as long, and it's not as thick as the recipe says, but it is phenomenally delicious. The cinnamon really adds that extra zing to the sweet squash.
I loved this soup. I've been looking for a creamy squash based soup for the holidays and this is it. Sauteing then roasting the squash gives it a fabulous flavor - I almost didn't add the 1/2 & 1/2 and I didn't need to add any salt and pepper during step 2. I'm very excited to introduce this to my holiday table. Next time I think I'll opt for the more health conscious plain, low-fat yogurt. Finally, it was quick and easy and I usually have most of the ingredients in the house.
I added a small turnip to the celery and carrot. Other than that I followed the recipe and served my family a beautiful winter soup!
Excellent!! Added a little sprinkle of cinnamon and ginger to the soup just before serving. Everyone LOVED it! Definitely a keeper
* Percent Daily Values are based on a 2,000 calorie diet.
Roasted Butternut Squash Soup
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 350
** Calories from Fat: 205
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