Butternut Squash Soup with Pumpkin Butter |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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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-steproast, blend, and simmersoup 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:
1. Preheat the oven to 375 °F. 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.
5. Make it your own:
6. * Roll diced squash in a bit of canola oil and ground cinnamon. Spread on a sheet pan, sprinkle with brown sugar, and bake at 375°F for 15 to 20 minutes. Add these sweet bits of squash when pureeing the soup.
7. * Substitute crème fraîche or sour cream for the pumpkin butter.
8. * Serve the soup chilled or warm in shot glasses as a party starter.
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