2 butternut squash, peeled, de-seeded and chopped into small 1 inch chunks
½ cup + 2 tablespoons unsalted butter
3 tablespoons extra virgin olive oil
1 cup chopped celery
1 cup sweet or Vidalia onion, chopped
1 cup peeled and chopped carrots
¼ cup brown sugar
6 cups chicken stock
1 cup heavy cream
1 teaspoon cinnamon
½ teaspoon fresh grated nutmeg
2 teaspoons fresh cracked black pepper
1 tablespoon Kosher or sea salt
½ cup chopped pecans
Place the olive oil and butter in a large soup pot on medium-high heat. Add the butternut squash, celery, onion and carrots, salt, and pepper in the soup pot and sauté for 10 minutes until the veggies become soft and caramelized.
Add the brown sugar, and continue to stir for 2 minutes.
Add the chicken stock and heavy cream. At this point let the mixture cook on low heat for 10 minutes, stirring occasionally.
Incorporate the cinnamon, nutmeg, black pepper and sea salt into the soup and stir.
Add the 2 remaining tablespoons of unsalted butter to the mixture, and blend with an immersion blender until the soup becomes smooth and silky. If you don’t have an immersion blender, place the soup in a blender and puree. If you’re using a blender, place a towel over the lid and hold firmly to keep the hot liquid from escaping.
Top the soup with chopped pecans, walnuts, or hazelnuts.
Chef Chuck Kerber