1. To make roasted winter squash: Heat oven to 375°F. Heat butter over medium-high heat in an oven proof sauté pan; add diced squash, salt and pepper. When squash begins to brown, place pan in oven. Roast for 15 minutes or until medium-brown on all sides. Remove from oven and let cool slightly. Pureé in food processor, or mash with potato masher or ricer.
   
   Measure 1 1/2 cups squash; reserve.



2. To make soup: Heat olive oil in large saucepan over medium heat until hot. Add onion, celery, carrot and cinnamon stick; sauté until soft but not brown, about 10 minutes.
   
   Season with salt and pepper. Add broth and coriander; bring to a boil. Simmer for several minutes. Stir in reserved squash until smooth; simmer gently to let flavors meld, about 10 minutes. Discard cinnamon stick.



3. Pureé soup using an immersion blender or 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 broth or water when reheating.)



4. Return soup to pan and reheat gently. Add half-and-half. Adjust seasoning with salt and pepper. Top each serving with pumpkin seeds and toasted bread crumbs.

Serves
Makes 4 servings

Notes, Tips & Suggestions
Tip: Depending on how rich you want it, or how cold it is outside, you can use cream, yogurt or mascarpone instead of half-and-half. Enjoy with Cavit Chardonnay.