Recipe By Progresso
Published Nov 13th
Prep 30m Cook - Additional 30m Ready In 60m
Servings 4 cups Calories 350.3

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.

Recipe Ingredients

  • 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

Cooking Directions

  1. 1 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.
  2. 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; 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.
  3. 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. 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.

Nutrition Facts

  • Calories 350.3
  • Carbohydrate 29.9 g
  • Cholesterol 26.5 mg
  • Fat 22.7 g
  • Fiber 2.3 g
  • Protein 7.8 g
  • Saturated Fat 7.2 g
  • Sodium 1387.9 mg
  • Sugar 2.7 g

Chef's Notes

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; Recipe created by Michael Chiarello for Progresso. Copyright 2010 Michael Chiarello.


  1. INCREDIBLE! A few years ago, I tried a roasted squash soup at a local restaurant. They wouldn't give me the recipe, and I've been wanting to try and make it on my own. This was the first recipe I've tried, and it was phenomenal. Way better than the restaurant's version! Overall, I left the ingredients - Read more ...
  2. Thank you for this amazing recipe and very easy to follow instructions. For those who don't have pumpkin seeds on hand it is very easy to toast the butternut squash seeds and use those in place of pumpkin seeds. Separate the seeds from the stringy mass then boil in 2 cups water with 1 tbsp - Read more ...
  3. 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.
  4. 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 - Read more ...
  5. This soup is fabulous! I just became a huge fan of squash and now I am trying to learn to cook it in every way possible. After reading all the reviews I decide not to add any half and half, yogurt, or sour cream. The ground corriander and the cinnamon really give this soup a - Read more ...
  6. 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 - Read more ...
  7. 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 - Read more ...
  8. 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 - Read more ...
  9. 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.
  10. 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!

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