- 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
- 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.