Butternut Squash Soup

Michael found this recipe from Michael Chiarello... it's a keeper (so's my Michael!)

ingredients

2 tablespoons extra virgin olive oil

1/2 cup diced onion (1/4-inch dice)

1/4 cup diced celery (1/4-inch dice)

1/4 cup diced carrot (1/4-inch dice)

1 cinnamon stick

Gray salt and freshly ground pepper (kosher salt also works)

About 4 cups chicken stock

1/2 teaspoon ground toasted coriander

1-1/2 cups roasted winter squash

1/2 cup half and half (optional)

1/4 cup mascarpone cheese (optional)

2 tablespoons toasted pumpkin seeds

preparation

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 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. Garnish with mascarpone and pumpkin seeds.