Butternut Squash Soup With Pecans

• 1 small onion, finely chopped
• 2 tablespoons chopped celery
• 1-1/2 teaspoons olive oil
• 2 teaspoons minced fresh parsley
• 1 garlic clove, minced
• 1/4 teaspoon ground cinnamon
• 3 medium Yukon Gold potatoes, peeled and cubed
• 1-1/2 cups chicken broth
• 1 cup cooked cubed butternut squash
• 1 carton (16 ounces) ready-to-serve creamy butternut squash soup
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 cup chopped pecans, toasted
• 1/4 cup heavy whipping cream

1. In a small nonstick skillet, saute onion and celery in oil for 3-4 minutes or until crisp-tender. Add the parsley, garlic and cinnamon; saute 1-2 minutes longer.
2. In a large saucepan, combine the potatoes, broth and onion mixture. Bring to a boil. Reduce heat; simmer, uncovered, for 12-15 minutes or until potatoes are tender. Add the squash, soup, salt and pepper; heat through.
3. Remove from the heat; stir in the pecans and cream. Cool slightly. In a blender or food processor, process soup in batches until smooth. Return to the pan and heat through.

onion, celery, olive oil, parsley, garlic, ground cinnamon, potatoes, chicken broth, butternut squash, ready, salt, pepper, pecans, heavy whipping cream

Taken from www.tasteofhome.com/recipes/butternut-squash-soup-with-pecans/ (may not work)