Roasted Butternut Squash Soup

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Betty Crocker
Nutrition per serving    (USDA % daily values)
CAL
277
FAT
60%
CHOL
13%
SOD
34%

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Ingredients for 4 servings

2 tablespoons butter

2 cups diced (3/4-inch) raw winter squash (butternut, hubbard, acorn)

Salt and pepper

2 tablespoons 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)

1 cinnamon stick

Sea salt and freshly ground pepper

1 carton (32 oz) Progresso® chicken broth (4 cups)

1/2 teaspoon ground toasted coriander, if desired

1 1/2 cups Roasted Winter Squash (above)

1/2 cup half-and-half, if desired*

2 tablespoons toasted pumpkin seeds

1/2 cup Progresso® plain panko crispy bread crumbs, toasted light brown in sauté pan over medium heat

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