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1
Preheat oven to 375F.
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2
Halve the squash and place pieces cut side down on an oiled baking sheet.
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3
Bake until the squash can easily be skewered, 45 to 60 minutes.
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4
Cool for 20 minutes.
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5
Remove the seeds and discard.
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6
Scrape pulp and reserve.
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7
Discard peel.
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8
In a soup pot over medium heat, melt 1 tablespoon butter.
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9
Add bacon and onion and cook, stirring occasionally, until onion is soft, about 10 minutes.
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10
Add squash and broth and simmer until squash falls apart, about 30 minutes.
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11
Cool for 20 minutes.
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12
In a blender, puree soup in batches until very smooth, 2 to 3 minutes per batch.
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13
Strain into a clean soup pot and add orange juice and nutmeg.
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14
Season with salt and pepper.
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15
If soup is too thick, thin with additional water or stock.
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16
Make compound butter by mashing together the remaining 1 tablespoon of butter, pecans, and honey.
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17
Season with salt and pepper.
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18
Roll butter in plastic wrap into a cylindrical shape, 1 inch in diameter.
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19
Store in the refrigerator.
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20
To serve, ladle soup into soup bowls.
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21
Cut 1/4-inch slices of pecan butter and float one in center of each bowl of soup.
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22
Garnish with parsley.
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23
Nutrients per serving calories 194, protein 7g, carbohydrates 31g, fiber 7g, fat 7g (saturated fat 3g), cholesterol 10mg, sodium 714mg.
