butternut squash

Fun fact: butternut squash is actually a fruit, though is commonly thought of as a vegetable!
It is extremely hydrating
It’s high in antioxidants, meaning it can help you decrease risk of cancer, heart disease, & mental decline
It helps boost your immunity
It is great for your eyes
It can aid weight loss
It’s an excellent source of fiber
It can help your blood pressure
It helps with blood sugar

Roasted Butternut Soup

Yield: 4 cups

Ingredients:

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 (Optional)
Roasted Winter Squash (above)
½ cup half-and-half, if desired* (Optional)
2 tablespoons toasted pumpkin seeds
½ cup Progresso® plain Panko crispy bread crumbs, toasted light brown in saute pan over medium heat

Directions:

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.
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.

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