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']
Preheat the oven to 375 °F. 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 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.
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