Butternut Squash Soup with Pumpkin Butter

Ingredients for Butternut Squash Soup with Pumpkin Butter

• Vegetable oil spray

• 450g butternut squash, halved lengthwise and seeded

• 475ml low-sodium chicken broth

• 1/2 teaspoons ground cinnamon

• 1/2 teaspoons dried marjoram

• 1/2 teaspoons dried thyme

• Pinch of grated nutmeg

• 240ml milk or half-and-half

• Kosher salt and freshly ground black pepper

• 1 275g jar pumpkin butter

• Chopped pistachio nuts

How to make Butternut Squash Soup with Pumpkin Butter

Preheat the oven to 191°C. 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 350ml 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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.