Butternut Squash Soup

Ingredients
2 tablespoons olive oil
1/2 cup diced onion
1/4 cup  diced celery
1/4 cup  diced carrot
Salt
Freshly ground black pepper
About 4 cups chicken stock
1/2 teaspoon ground coriander
1 1/2 cups roasted winter squash
1/2 cup half-and-half, optional

Directions
Heat the olive oil in a large saucepan over medium heat until hot. Add the onion, celery, carrot, 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, then simmer gently, about 10 minutes.

Puree the soup in a blender until smooth. (The soup can be made ahead 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.