Roasted Butternut Squash Soup

Ingredients:

2 tablespoons extra-virgin olive oil
1 small yellow onion, diced
1 stalk celery, diced
1 large carrot, peeled and diced
1 cinnamon stick
2 garlic cloves, minced
Kosher salt and ground black pepper
4 cups chicken stock
1 teaspoon ground coriander
2 cups roasted butternut squash

Directions:

1. Heat the olive oil in a large saucepan over medium heat until hot. Add the onion, celery, carrot, garlic, and cinnamon stick and saute until soft but not brown, about 10 minutes. Season with salt and pepper.
2. Add the chicken stock and the coriander and bring to a boil. Simmer for several minutes. Stir in the squash, then simmer gently to let the flavors meld, about 10 minutes. Discard the cinnamon stick.
3. Puree the soup in a blender or with an immersion 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.)