Butternut Squash Soup with Pumpkin Butter

By Cindy

Ingredients

• Cook in slow cooker
• Nonstick vegetable oil spray
• 2-lb. butternut squash, halved lengthwise and seeded
• 2 cups homemade chicken stock or canned low-salt chicken broth
• 1/2 tsp. cinnamon
• 1/2 tsp. dried marjoram
• 1/2 tsp. dried thyme
• Pinch of grated nutmeg
• 1 cup half-and-half (or milk)
• Salt and pepper to taste
• Store-brought pumpkin butter (optional)
• Pistachio nuts, chopped (optional)

Preparation

Step 1

Preheat oven to 375°F. Spray 9'' x 13'' x 2'' glass baking dish with vegetable oil spray. Place squash, cut side down, in the prepared dish. Pierce each piece several times with a toothpick or skewer. Bake until squash is tender, about 45 minutes. Cool.

Using a large spoon, scrape squash into a food processor; discard peels. Add 1-1/2 cups broth, cinnamon, marjoram, thyme, and nutmeg and puree until smooth. Transfer puree to a large, heavy saucepan. Mix in the half-and- half (or milk) and enough broth to reach the desired consistency. Stir soup over medium heat until heated through.

Season to taste with salt and pepper. Ladle soup into bowls or into the slow cooker. When ready to serve, top with dollop of pumpkin butter and sprinkle with chopped pistachios nuts if desired.