Butternut Squash Soup with Pumpkin Butter

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.

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.

David Venable joined QVC as a program host in 1993 and has since helped establish and build the multimedia retailer's gourmet food business. His hit show, In the Kitchen with David, offers a unique interactive viewership experience and features the latest in gourmet foods, cookware, kitchen gadgets, and cookbooks. While not a chef, Venable, well-known as QVC's Resident Foodie, loves to cook, and his passion revolves around all things food. Prior to joining QVC, Venable was an anchor/reporter for WOAY-TV in Oak Hill, West Virginia, and CBS-affiliate WTAJ-TV in Altoona, Pennsylvania. He earned his bachelor's degree from the University of North Carolina, Chapel Hill, and lives in Pennsylvania.