Butternut Squash Soup with Pumpkin Butter

Butternut Squash Soup with Pumpkin Butter
Butternut Squash Soup with Pumpkin Butter

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Vegetable oil spray

  • 1

    2-pound butternut squash, halved lengthwise and seeded

  • 2

    cups low-sodium chicken broth

  • 1/2

    teaspoon ground cinnamon

  • 1/2

    teaspoon dried marjoram

  • 1/2

    teaspoon dried thyme

  • Pinch of grated nutmeg

  • 1

    cup milk or half-and-half

  • Kosher salt and freshly ground black pepper

  • 1

    10-ounce jar pumpkin butter

  • Chopped pistachio nuts

Directions

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. * Roll diced squash in a bit of canola oil and ground cinnamon. Spread on a sheet pan, sprinkle with brown sugar, and bake at 375°F for 15 to 20 minutes. Add these sweet bits of squash when pureeing the soup.

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