It's a Keeper: Butternut Squash Soup with Sweet and Spicy Pecans

It really is almost Spring. I hate to break it to you, but it's true. Winter sure seemed to fly by and I think some sunshine, flowers, and fuzzy bunnies are well needed, don't you? Well, if you want to hold on to that last little bit of winter, you could make a soup like this Butternut Squash Soup with Sweet and Spicy Pecans from the November 2007 issue of Every Day with Rachael Ray.

The prep time is about 20 minutes and it will take a total cooking time of one hour, so don't expect this to be a 30 minute meal! I think I liked this version just as much, if not more, than the Roasted Garlic and Butternut Squash Soup that I tried last year. The pecans were really the dealbreaker, so make sure to make them!

I made this before I was on my special diet, but I never realized that eating butternut squash is like eating a potato, carb wise. Did anyone else know that? I won't be eating this again until after Baby Miller arrives, so you'll have to enjoy this for me. It's very easy to make and doesn't require any special skills or tools, but having an immersion blender is handy.

2 butternut squash (about 4 1/2 pounds), halved lengthwise, seeds removed
4 tablespoons butter, 1 tablespoon melted
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

1. Preheat the oven to 400º. 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. [That's about how long it too mine to get brown on the edges, but I started checking on it at about 45 minutes because I was scared!]

2. 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.

3. Melt the brown sugar and remaining 1 1/2tablespoons 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.

4. 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.


  1. I have an obsession with butternut squash right now! This soup sounds amazing:)

  2. Let me know if you end up trying it!


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