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Roasted Butternut Squash Soup

Roasted Butternut Squash Soup Recipe

  • Roasted Winter Squash:
  • 2 tablespoons butter
  • 2 cups raw winter squash (butternut, hubbard, acorn)
  • Salt and pepper
  • Soup:
  • 2 tablespoons extra-virgin olive oil
  • 1/2 cup diced onion (1/4-inch)
  • 1/4 cup diced celery (1/4-inch)
  • 1/4 cup diced carrot (1/4-inch)
  • 1 cinnamon stick
  • Sea salt and freshly ground pepper
  • 1 (32 ounce) carton Progresso® chicken broth
  • 1/2 teaspoon ground toasted coriander (optional)
  • Roasted Winter Squash (above)
  • 1/2 cup half-and-half, if desired* (optional)
  • 2 tablespoons toasted pumpkin seeds
  • 1/2 cup Progresso® plain Panko crispy bread crumbs, toasted light brown in saute pan over medium heat
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Nutritional information
Nutrition Facts
Serving Size 1/4 of a recipe
Amount Per Serving
Calories 350
Total Fat 22.7g
Saturated Fat 7.2g
Cholesterol 26mg
Sodium 1485mg
Total Carbohydrate 29.9g
Dietary Fiber 2.3g
Sugars 2.7g
Protein 7.8g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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