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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
Directions:View on Epicurious
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