Ingredients

• Nonstick vegetable oil cooking spray
• 1 (2-pound) butternut squash, halved lengthwise and seeded
• 1 1/2 to 2 cups vegetable broth (can be made from bouillon cubes)
• 2 teaspoons ground cinnamon
• Salt and pepper
• Cheddar Cheese Coins, recipe follows
• Chopped fresh chives or scallions, for garnish, optional
• 12 tablespoons shredded sharp Cheddar
• 12 tablespoons toasted and ground pistachios

Instructions

1. Preheat oven to 375 degrees F.
2. Spray a 13 by 9 by 2-inch glass baking dish with nonstick spray. Place squash, cut side down, in prepared dish. Pierce each squash half several times with a toothpick or skewer. Bake until squash is tender, about 45 minutes.
3. Using a large spoon, scrape squash into the bowl of a food processor, discarding the skin. Add 1 1/2 cups broth and the cinnamon and puree until smooth. Add remaining broth if needed. Transfer puree to a heavy large saucepan. Stir over medium heat until heated through. Season, to taste, with salt and pepper. Ladle soup into bowls and top each with 3 Cheddar Cheese Coins and chives or scallions, if desired.
4. Preheat oven to 400 degrees F.
5. Line a baking sheet with parchment paper. Drop 1 tablespoon shredded Cheddar onto parchment. Sprinkle 1 tablespoon ground pistachios onto the cheese. Repeat to make 12 coins, leaving approximately 2 inches of space between each. Bake for about 10 minutes or until the cheese just begins to brown. Remove from heat and let cool. Top each soup with 3 Cheddar Cheese Coins just before serving.