Ingredients
IngredientsFOR 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
- 1 1/2 cups Roasted Winter Squash recipe
- 1/2 cup half-and-half, optional
- 1/4 cup mascarpone cheese, optional
- 2 tablespoons toasted pumpkin seeds, optional
- 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
- 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
Description
Cooking Channel Serves Up This Roasted Butternut Squash Soup Recipe Recipe From Michael Chiarello Plus Many Other Recipes At CookingChannelTV.com.
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