Butternut Squash Soup with Sweet and Spicy Pecans

Butternut Squash Soup with Sweet and Spicy Pecans
6 servings, 7P+/servings (10P+ with the pecans)

INGREDIENTS
2 butternut squash (about 4 1/2 pounds), halved lengthwise, seeds removed
2 TBSP butter + 1 TBSP melted
Salt and pepper
1 large onion, chopped
2 ribs celery, chopped
2 tablespoons brown sugar
1 cup pecans, coarsely chopped (optional per Donna's advice)
1 teaspoon chili powder
2 cups chicken broth
2 cups Non-Fat milk (Donna's change, original just said "milk")

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.

Source: Rachel Ray Everyday
Brought by Donna