Roasted Butternut Squash Soup

INGREDIENTS

Roasted Winter Squash:

2 tbsp

butter

2 cups

raw winter squash (butternut, hubbard, acorn)

Salt and pepper

Soup:

2 tbsp

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)

cinnamon stick

Sea salt and freshly ground pepper

carton Progresso® chicken broth

1/2 tsp

ground toasted coriander (optional)

Roasted Winter Squash (above)

1/2 cup

half-and-half, if desired* (optional)

2 tbsp

toasted pumpkin seeds

1/2 cup

Progresso® plain Panko crispy bread crumbs, toasted light brown in saute pan over medium heat