Butternut Squash Soup

 2 1/2 to 3 lbs. butternut squash, peeled, seeded, and cut into 2" chunks

2 T. butter

1 medium white or yellow onion, chopped

1/2 to 1 tsp. salt

2 cups chicken broth

1 cup water

2 cups heavy cream

1/2 cup brown sugar

2 tsp. cinnamon

1/2 tsp. nutmeg

1 tsp. vanilla extract

Candied Pecan Topping

1cup pecans, chopped

1/2 cup brown sugar

1 T. butter

Instructions for soup

Place squash in a large microwave safe bowl, cover with plastic wrap, and microwave for 14-15 minutes, until squash is soft enough for a fork or knife to easily go through.

In a large Dutch oven, melt the butter over medium heat. Add onion, salt and squash. Cook for 10-12 minutes, stirring occasionally, until the squash begins to break down & there is some brown on the bottom of the Dutch oven.

Add broth & water to pot & stir. Bring to a boil over high heat, then reduce to medium heat. Add cream, sugar, spices, and vanilla, and cook for 6-7 minutes.

Blend the soup in a blender until smooth (may need to work in batches) and return soup to pot & bring to a simmer. Season with more salt or brown sugar to taste if needed, and if too thick slowly add more water or chicken broth until desired consistency. Serve soup with candied pecan topping.

Instructions for Pecan Topping:

Heat a nonstick pan to medium heat and add pecans, brown sugar, and butter. Continuously stir together until sugar is melted and coats pecans. Pecans should be slightly toasted. If nuts are cooking too fast or sugar begins to burn, lower heat to low. Let cool in nonstick pan or on parchment paper until ready to use.

Via: Femalefoodie.com