LibreRecipes

Butternut Squash Soup with Pumpkin Butter

Info

Rating

Calories

517.0

Protein

5.0

Sodium

59.0

Fat

48.0

Description

At the first nip in the air, I start looking for fresh butternut squash at farmers' markets, just so I can make this soup. Considered a Thanksgiving classic, this versatile and universally loved soup is simply too tasty to enjoy only once a year. Now that peeled and precut butternut squash is available in grocery stores year-round, you can make this easy three-step—roast, blend, and simmer—soup anytime you like. Like apple or pear butter, pumpkin butter is gently cooked with some sugar until it's smooth and has a buttery texture. Look for pumpkin butter near the jams and jellies in your grocery store.

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.

Butternut Squash Soup with Pumpkin Butter

Info

Description

Ingredients

Directions

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