Butternut Squash Soup with Maple Pumpkin Butter

I know, I know. This is a fall dish. In my defense, I just want to say that it’s been a tad chilly lately, and I wishI had some of this soup in a big mug. Yummy. You cannot imagine how amazing this smells. When Jay was cooking it, the entire house smelled mouthwateringly delicious. This was velveety smooth, and so deliciously savory. I will admit it made me want pumpkin ravioli, but it’s now 1:04 in the morning, and asking Jay to wake up and make me some ravioli is probably a bit much.

Nat’s Notes: Serve this soup with a dollop of creme fraiche, and some toasted hazelnuts.

Butternut Squash Soup with Maple Pumpkin Butter
Recipe Type: entree
Cuisine: American
Author: Nat’s Pantry
Serves: 6-8
  • 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 °F.
  2. Spray a 9 x 13-inch baking dish with the vegetable oil spray.
  3. Place the squash halves, cut side down, in the prepared dish.
  4. Pierce the skin sides several times with a fork.
  5. Bake until the squash is tender, about 45 minutes.
  6. Set aside until cool enough to handle.
  7. Using a large spoon, scrape the flesh from the cooked squash into a food processor.
  8. Discard the skins.
  9. Add 1 1/2 cups of the chicken broth, the cinnamon, marjoram, thyme, and nutmeg and puree until smooth.
  10. Transfer the puree to a large saucepan.
  11. Whisk the milk into the soup over medium heat.
  12. If you prefer a thinner consistency, add the remaining broth.
  13. Season to taste with salt and pepper.
  14. Ladle the soup into warmed bowls.
  15. Top with a dollop of pumpkin butter and sprinkle with chopped pistachio nuts before serving.


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