Silky, fragrant, and flavorful, this comforting soup is a perfect dish for a cozy dinner with your honey!!
- 1 tablespoon butter
- 10 ounces diced butternut squash (frozen works well)
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 tablespoon olive oil
- 1/2 cup onion, diced small (I used a food processor)
- 1/4 cup celery, diced small (I used a food processor)
- 1/4 cup carrots, diced small (I used a food processor)
- 1 cinnamon stick
- 1/2 teaspoon ground coriander seed
- 32 ounces chicken broth (or use vegetable broth)
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Heat oven to 375 degrees F.
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Heat butter in an ovenproof saute pan. Add the diced squash, salt, and pepper, and cook until hot. Place the pan in the oven and cook for another 15-20 minutes, until very soft, then mash with the back of a spoon and set aside.
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While the squash is roasting, heat the olive oil in a saucepan over medium heat. Add the onion, celery, carrot, cinnamon stick, and coriander. Saute until soft, about 10 minutes.
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Add the broth and bring to a boil. Add the mashed squash and stir to combine. Bring back to a boil and simmer for abut 12 minutes.
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Discard the cinnamon stick, and puree the soup using a blender or immersion blender. Season with additional salt and pepper if desired.