Roasted Butternut Squash Soup

Ingredients (15)

• + 2 tablespoons butter add to pantry
• + 2 cups raw winter squash (butternut, hubbard, acorn) add to pantry
• + Salt and pepper add to pantry
• + 2 tablespoons extra-virgin olive oil add to pantry
• + ½ cup diced onion (1/4-inch) add to pantry
• ✓ ¼ cup diced celery (1/4-inch)
• + ¼ cup diced carrot (1/4-inch) add to pantry
• + 1 cinnamon stick add to pantry
• + Sea salt and freshly ground pepper add to pantry
• + 1 (32 ounce) carton Progresso® chicken broth add to pantry
• + ½ teaspoon ground toasted coriander add to pantry
• + Roasted Winter Squash (above) add to pantry
• + ½ cup half-and-half, if desired* add to pantry
• + 2 tablespoons toasted pumpkin seeds add to pantry
• + ½ cup Progresso® plain Panko crispy bread crumbs, toasted light brown in saute pan over medium heat add to pantry