Name: Butternut Squash Soup with Pumpkin Butter
Yield: Makes 6 to 8 servings
Ingredients: 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

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Butternut Squash Soup with Pumpkin ButterBen Fink Photography, Inc.

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.

Make it your own:

Roll diced squash in a bit of canola oil and ground cinnamon. Spread on a sheet pan, sprinkle with brown sugar, and bake at 375°F for 15 to 20 minutes. Add these sweet bits of squash when pureeing the soup.
Substitute crème fraîche or sour cream for the pumpkin butter.
Serve the soup chilled or warm in shot glasses as a party starter.

Recipe notes

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