The roasted pecans added a wonderfully rich and subtle toasted element to this soup, and honey enhances the flavor of the pecans and pairs incredibly well with the nutty roasted acorn squash. A dash of chipotle powder finishes it off with a kick, creating one of the richest, most flavorful soups you’ll ever have.
- 1 acorn squash
- 1 tablespoon olive oil
- 1 1/2 teaspoons salt, divided
- 1/2 teaspoon black pepper, divided
- 1/2 teaspoon chipotle chile powder, divided
- 1 cup chopped pecans
- 3 cups chicken or vegetable broth
- 3 tablespoons honey
- 1/4 cup heavy cream, plus more for garnish
- 1/2 cup grated Parmesan cheese
- Preheat the oven to 375° F. Drizzle the inside of the squash with the olive oil and rub it down with 1/2 teaspoon of the salt, 1/4 teaspoon of the black pepper, and 1/4 teaspoon of the chipotle chili powder. Place it on a baking sheet with the insides facing up and roast for 40 minutes. Remove from the oven and allow to cool until safe to handle. While it’s cooling, place the pecans on a baking sheet in an even layer and roast them in the oven (still at 375° F) for 10 minutes, then remove and allow to cool.
- Once the squash has cooled down a bit, scoop out the soft flesh with a large metal spoon and place it in a blender or food processor. Add the pecans, honey, broth, and the remaining spices. Blend at high speed until a smooth purée forms, about 1 minute.
- Pour the mixture into a medium-sized pot and warm over medium heat. Add the cream and Parmesan and stir until combined. Continue heating the soup for 15 minutes, stirring every few minutes, until nice and hot. Taste and add more salt, pepper, or chipotle if desired. Scoop out into individual bowls for serving and garnish with a teaspoon of cream, a pecan, and a sprinkle of black pepper and ground chipotle chili.