Butternut Squash Soup with Sweet and Spicy Pecans

Ingredients

  • 2 butternut squash (about 4 ½ 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 more ingredients
    • 2 cups chicken broth
    • 2 cups milk

1. Preheat the oven to 400 degrees . 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. 2. Meanwhile, melt 1 1/2 tablespoons butter in a large soup ...

View full recipe at SpringPad

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