Butternut Squash Soup with Pumpkin Butter

Name: Butternut Squash Soup with Pumpkin Butter
Yield: 4 servings
Ingredients: 1 Vegetable oil spray; 1 1 2-pound butternut squash, halved lengthwise and seeded; 1 2 cups low-sodium chicken broth; 1 1/2 teaspoon ground cinnamon; 1 1/2 teaspoon dried marjoram; 1 1/2 teaspoon dried thyme; 1 Pinch of grated nutmeg; 1 1 cup milk or half-and-half; 1 Kosher salt and freshly ground black pepper; 1 1 10-ounce jar pumpkin butter; 1 Chopped pistachio nuts

From the kitchen of Carly

Roasted butternut squash transforms into silky soup with warm spices, then gets swirled with pumpkin butter for richness and depth. A comforting bowl that tastes like fall in the best way possible.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

1Vegetable oil spray
11 2-pound butternut squash, halved lengthwise and seeded
12 cups low-sodium chicken broth
11/2 teaspoon ground cinnamon
11/2 teaspoon dried marjoram
11/2 teaspoon dried thyme
1Pinch of grated nutmeg
11 cup milk or half-and-half
1Kosher salt and freshly ground black pepper
11 10-ounce jar pumpkin butter
1Chopped pistachio nuts

Instructions

Preheat the oven to 375 °F. Spray a 9 x 13-inch baking dish with the vegetable oil spray.
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.
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.
Ladle the soup into warmed bowls. Top with a dollop of pumpkin butter and sprinkle with chopped pistachio nuts before serving.