Butternut Squash Soup with Pumpkin Butter
A creamy, warming butternut squash soup enriched with seasonal spices and topped with pumpkin butter and crunchy pistachios. This comforting soup combines the sweetness of butternut squash with aromatic herbs and a luxurious dairy finish.
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.
Preheat the oven to 375 °F. Spray a 9 x 13-inch baking dish with the vegetable oil spray.
5 min
- 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.
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.
Ladle the soup into warmed bowls. Top with a dollop of pumpkin butter and sprinkle with chopped pistachio nuts before serving.
5 min