Roasted Butternut Squash Soup Recipe

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Michael Chiarello on Food Network
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

Freshly ground black pepper

Gray salt

1/4 cup mascarpone cheese, optional

2 tablespoons extra-virgin olive oil

1/4 cup (1/4-inch) diced carrot

1/4 cup fennel seeds

1/2 cup half-and-half, optional

2 tablespoons kosher salt

2 tablespoons toasted pumpkin seeds, optional

1 tablespoon coriander seeds

Sea salt, preferably gray salt

1 cinnamon stick

About 3 pounds butternut squash (preferably 1 large squash)

1/4 cup balsamic vinegar

About 4 cups chicken stock or canned low-salt chicken broth

2 tablespoons granulated sugar

1 tablespoon peppercorns

1/2 teaspoon ground toasted coriander, optional

1 1/2 cups Roasted Winter Squash recipe

2 teaspoons Toasted Spice Rub, recipe follows

1/4 cup (1-ounce) pure California chili powder

1/4 cup (1/4-inch) diced celery

2 tablespoons finely chopped fresh sage leaves

1 1/2 teaspoons red pepper flakes

2 tablespoons ground cinnamon

1/4 cup dark unsulfured molasses

1/2 cup (1 stick) unsalted butter

1/2 cup (1/4-inch) diced onion

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