Butternut Squash Soup With Pumpkin Butter Recipe

Name: Butternut Squash Soup With Pumpkin Butter
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 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

Servings: persons

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

1
Preheat the oven to 375 u00b0F. Spray a 9 x 13-inch baking dish with the vegetable oil spray.
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.
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.
4
Ladle the soup into warmed bowls. Top with a dollop of pumpkin butter and sprinkle with chopped pistachio nuts before serving.

596

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: Vegetable oil spray, 1 2-pound butternut squash, halved lengthwise and seeded, 2 cups low-sodium chicken broth, 1/2 teaspoon ground cinnamon, and more.

Yes, Butternut Squash Soup With Pumpkin Butter falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Butternut Squash Soup With Pumpkin Butter

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