fall flavors...

with cooler weather upon us i will be back to the kitchen for bread baking and comfort food.
this will be first up on the list.   i just love the toasted pumpkin seed garnish.  enjoy.

roasted squash soup.
via food network

ingredients 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
1 1/2 cups roasted winter squash
1/2 cup half-and-half, optional
to serve:
1/4 cup mascarpone cheese, optional
2 tablespoons toasted pumpkin seeds, optional

directions

heat the olive oil in a large saucepan over medium heat until hot. add the onion, celery, carrot, and cinnamon stick and saute until soft but not brown, about 10 minutes. season with salt and pepper.
add the chicken stock and the coriander, if using, and bring to a boil. simmer for several minutes. stir in the squash until smooth, then simmer gently to let the flavors meld, about 10 minutes. discard the cinnamon stick.
puree the soup in a blender until smooth. (the soup can be made ahead to this point, cooled, covered, and refrigerated for several days or frozen for about 1 month. it will thicken as it cools and may need thinning with stock or water when reheating.)

return the soup to the pan and reheat gently. add the half-and-half, if using. adjust the seasoning with salt and pepper. keep warm until serving.

to serve:
ladle the soup into serving bowls. garnish evenly, with the cheese and pumpkin seeds, if desired.