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Ingredients

• Cooking Time: 25 mins
• Servings: 4
• Preparation Time: 1.5 hrs
• For the soup:
• 2 tablespoons extra-virgin olive oil
• 1/2 cup (1/4-inch) diced onion
• 1/4 cup (1/4-inch) diced celery
• 1/4 cup (1/4-inch) diced carrot
• 1 cinnamon stick
• Sea salt, preferably gray salt
• Freshly ground black pepper
• About 4 cups chicken stock or canned low-salt chicken broth
• 1/2 teaspoon ground toasted coriander, optional
• Roasted Winter Squash: (directions below)
• About 3 pounds butternut squash (preferably 1 large squash)
• Gray salt
• Freshly ground black pepper
• 1/2 cup (1 stick) unsalted butter
• 2 tablespoons finely chopped fresh sage leaves
• 2 tablespoons granulated sugar
• 1/4 cup balsamic vinegar
• 1/4 cup dark unsulfured molasses
• 2 teaspoons Toasted Spice Rub, recipe follows
• Toasted Spice Rub: (directions below)
• 1/4 cup fennel seeds
• 1 tablespoon coriander seeds
• 1 tablespoon peppercorns
• 1 1/2 teaspoons red pepper flakes
• 1/4 cup (1-ounce) pure California chili powder
• 2 tablespoons kosher salt
• 2 tablespoons ground cinnamon
• 1 1/2 cups Roasted Winter Squash recipe
• 1/2 cup half-and-half, optional

Description

I Just Have To Share This Awesome Recipe With Everyone. I Found It On The Food Network Website. It's A Bit Time Consuming But Omg....sooo Worth It. You Need To Make The Toasted Spice Rub First (smells..

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