Pimentón Butternut Squash Soup with Candied Pecans

One Year: Homemade Chai Latte
Two Years: Double Chocolate Cookies with Butterscotch Chips and Pecans
Three Years: Peanut Butter and Miel Cheerio Bars

Pimentón Butternut Squash Soup with Candied Pecans
Serves 8-10

Pecans:
1 cup raw pecans, roughly chopped
1 tbsp high quality salted butter
2 tbsp brown sugar
1/4 tsp ground cinnamon
pinch of sea salt
pinch of cayenne
pinch of ground ginger

Soup:
2 butternut squash, halved and deseeded
2 tbsp extra virgin olive oil
2 yellow onions, diced
2 tbsp paprika, plus more for serving
1 tbsp smoked paprika
1 tsp dried thyme
1/4 tsp cayenne
sea salt and freshly ground black pepper
8 cups vegetable broth
1/2 cup full-fat, unsweetened canned coconut milk

Pecans:
Line a baking sheet with parchment paper. In a large saucepan on medium, combine pecans, butter, cinnamon, sea salt, cayenne, and ginger. Stir intermittently, allowing the butter and sugar to caramelize and candy the pecans. Remove from heat when the caramel reaches an orangey brown color and the nuts are releasing a lightly toasted aroma, then distribute evenly on prepared baking sheet. Let cool completely before serving with soup.

Soup:
Preheat oven to 350 degrees Fahrenheit. Halve the butternut squash, keeping the skin on, and roast until tender, about 45-60 minutes. Allow to cool slightly before scooping out the flesh and mashing with a fork. Meanwhile, in a large pot, sauté onions with olive oil until translucent. Add mashed butternut squash, paprika, smoked paprika, thyme, cayenne, sea salt, and black pepper, stirring to combine. Pour in vegetable broth. Bring to a boil, then reduce to a simmer, about 30 minutes. Use a handheld blender to blend the soup until creamy. Stir in coconut milk. Serve with additional paprika and candied pecans. To store, keep refrigerated in an airtight container for up to three days.