Butternut Squash and Cinnamon Soup

1. 1

   Preheat oven to 375 degrees F.

2. 2

   Spray a 13 by 9 by 2-inch glass baking dish with nonstick spray.

3. 3

   Place squash, cut side down, in prepared dish.

4. 4

   Pierce each squash half several times with a toothpick or skewer.

5. 5

   Bake until squash is tender, about 45 minutes.

6. 6

   Using a large spoon, scrape squash into the bowl of a food processor, discarding the skin.

7. 7

   Add 1 1/2 cups broth and the cinnamon and puree until smooth.

8. 8

   Add remaining broth if needed.

9. 9

   Transfer puree to a heavy large saucepan.

10. 10

    Stir over medium heat until heated through.

11. 11

    Season, to taste, with salt and pepper.

12. 12

    Ladle soup into bowls and top each with 3 Cheddar Cheese Coins and chives or scallions, if desired.

13. 13

    12 tablespoons shredded sharp Cheddar

14. 14

    12 tablespoons toasted and ground pistachios

15. 15

    Preheat oven to 400 degrees F.

16. 16

    Line a baking sheet with parchment paper.

17. 17

    Drop 1 tablespoon shredded Cheddar onto parchment.

18. 18

    Sprinkle 1 tablespoon ground pistachios onto the cheese.

19. 19

    Repeat to make 12 coins, leaving approximately 2 inches of space between each.

20. 20

    Bake for about 10 minutes or until the cheese just begins to brown.

21. 21

    Remove from heat and let cool.

22. 22

    Top each soup with 3 Cheddar Cheese Coins just before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.