Butternut Squash Soup with Pumpkin Butter

INGREDIENTS

• 1/2 teaspoon dried thyme
• 2 cups low-sodium chicken broth
• 1 cup milk or half-and-half
• 1/2 teaspoon ground cinnamon
• Pinch of grated nutmeg
• Kosher salt and freshly ground black pepper
• 1/2 teaspoon dried marjoram
• 1 2-pound butternut squash, halved lengthwise and seeded
• 1 10-ounce jar pumpkin butter
• Chopped pistachio nuts
• Vegetable oil spray