Butternut Squash Soup with Sweet and Spicy Pecans

By Mary-2

Ingredients

• 2 butternut squash (about 4 1/2 pounds), halved lengthwise, seeds removed
• Salt and pepper
• 1 large onion, chopped
• 2 ribs celery, chopped
• 2 tablespoons brown sugar
• 1 cup pecans, coarsely chopped
• 1 teaspoon chili powder
• 2 cups chicken broth
• 2 cups milk

Details

Servings 6
Adapted from rachaelraymag.com

Preparation

Step 1

Directions:

Preheat the oven to 400°. Place the squash cut side up on a rimmed baking sheet. Brush with the melted butter and season with salt and pepper. Bake until brown on the edges and fork-tender at the thickest part, about 1 hour.

Meanwhile, melt 1 1/2 tablespoons butter in a large soup pot over medium heat. Add the onion and celery, season with salt and pepper and cook, stirring occasionally, until softened, 6 to 7 minutes.

Melt the brown sugar and remaining 1 1/2 tablespoons butter in a small skillet over medium-low heat. Add the pecans, chili powder and 1/2 teaspoon salt and cook, stirring, until the nuts are toasted, about 5 minutes. Let cool.

Scoop the squash flesh from the skins and add to the soup pot. Add the broth and milk and bring to a simmer, stirring occasionally. Using an immersion blender, puree the mixture in the pot, over low heat, until smooth (or transfer in batches to a blender and puree). Serve in bowls, topped with the pecans.