Warm your soul with this super yummy soup!

2 butternut squash

4 Tbsp butter, 1 Tbsp melted

salt and pepper

1 lrg. onion

2 ribs celery, chopped

2 tablespoons brown sugar

1 cup pecans, coarsely chopped

1 tsp chili powder

2 cups chicken broth

2 cups milk

1 tsp each cinnamon and nutmeg

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 Tbsp butter in a small skillet over medium-low heat. Add the pecans, chili powder and 1/2 tsp 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.

In this pic, I used left over stuffing from Thanksgiving and just sprinkled a bit of brown sugar on top. But it is the best with the pecans.