Butternut Squash Soup with Pumpkin Butter
Butternut Squash Soup with Pumpkin Butter is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Preheat the oven to 375 °F.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPreheat 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.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.