Butternut Squash Soup with Pumpkin Butter

Ingredients

• •1 spray Vegetable oil spray
• •1 whole butternut squash
• •2 cups low-sodium chicken broth
• •½ teaspoon ground cinnamon
• •½ teaspoon dried marjoram
• •½ teaspoon dried thyme
• •1 pinch grated nutmeg
• •1 cup milk or half-and-half
• •1 to taste Kosher salt and freshly ground black pepper
• •1 jar pumpkin butter
• •¼ cup pistachio nuts

Cooking Instructions

1. 1.

   Preheat the oven to 375 °F. Spray a 9 x 13-inch baking dish with the vegetable oil spray.

   5 min

2. 2.

   Place the squash halves, cut side down, in the prepared dish. Pierce the skin sides several times with a fork. Bake until the squash is tender, about 45 minutes. Set aside until cool enough to handle.

   45 min

3. 3.

   Using a large spoon, scrape the flesh from the cooked squash into a food processor. Discard the skins. Add 1 1/2 cups of the chicken broth, the cinnamon, marjoram, thyme, and nutmeg and puree until smooth. Transfer the puree to a large saucepan. Whisk the milk into the soup over medium heat. If you prefer a thinner consistency, add the remaining broth. Season to taste with salt and pepper.

   15 min

4. 4.

   Ladle the soup into warmed bowls. Top with a dollop of pumpkin butter and sprinkle with chopped pistachio nuts before serving.

   5 min