Butternut Squash Soup With Pumpkin Butter

• 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 u0b0F. 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.

vegetable oil spray, butternut squash, chicken broth, ground cinnamon, marjoram, thyme, nutmeg, milk, kosher salt, pumpkin butter, pistachio nuts

Taken from www.epicurious.com/recipes/food/views/butternut-squash-soup-with-pumpkin-butter-51122000 (may not work)