MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Butternut Squash Soup With Pumpkin Butter
 Categories: Soups, Squash, Poultry, Herbs
      Yield: 6 Servings
 
           Vegetable oil spray
      2 lb Butternut squash;
           - halved lengthwise, seeded
      2 c  Chicken broth
    1/2 ts Ground cinnamon
    1/2 ts Dried marjoram
    1/2 ts Dried thyme
      1 pn Grated nutmeg
      1 c  Milk or half-and-half
           Salt & fresh ground pepper
     10 oz Jar pumpkin butter
           Pistachio nuts; chopped
 
  Preheat the oven to 375°F/190°C. Spray a 9x13" 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.
  
  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/190°C 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 by David Venable

  Recipe FROM: In the Kitchen with David: Comfort Foods That Take You
  Home
  
  Recipe FROM: Epicurious, Oct 2012
  
  Formatted by: Dave Drum, Nov 08, 2012
  
  Uncle Dirty Dave's Archives
 
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