Butternut Squash Soup With Pumpkin Butter - Featured Recipe - CookingDistrict.com
Featured Recipes

Butternut Squash Soup With Pumpkin Butter

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-step—roast, blend, and simmer—soup 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
Categories: Soups, Vegetables
Step 1
• Vegetable oil spray
1 • 2-pound butternut squash • halved lengthwise, seeded
2 cups • Low-sodium chicken broth
1/2 tsp • Ground cinnamon
1/2 tsp • Dried marjoram
1/2 tsp • Dried thyme
pinch • Grated nutmeg
1 cup • Milk or half-and-half
• Kosher salt
• Freshly ground pepper
1 jar • Pumpkin butter
• Pistachios • chopped
Preheat the oven to 375F. 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 on 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, 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.

From: In the Kitchen with David: QVC's Resident Foodie Presents Comfort Foods That Take You Home by David Veneable


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