Silky, fragrant, and flavorful, this comforting soup is a perfect dish for a cozy dinner with your honey!!
Heat oven to 375 degrees F.
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.
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.
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.
Discard the cinnamon stick, and puree the soup using a blender or immersion blender. Season with additional salt and pepper if desired.