Roasted Butternut Squash Soup

Details

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