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Roasted Pecan and Acorn Squash Soup

Eva Kosmas Flores
  • minutes
  • Serves 8

INGREDIENTS

1

Acorn squash

1/2 tsp

Chipotle chile, powder

3 cups

Chicken or vegetable broth

3 tbsp

Honey

1/2 tsp

Black pepper

1 1/2 tsp

Salt

1 tbsp

Olive oil

1 cup

Pecans

1/4 cup

Heavy cream

1/2 cup

Parmesan cheese, grated