Kabocha squash soup with pomegranate seeds and spicy candied pecans Recipe - Los Angeles Times

Ingredients

• 1 tablespoon butter
• 1 onion, finely diced
• 1 (2 1/2 pound) kabocha squash, peeled, cleaned and diced into 3/4 -inch pieces
• 3 cups chicken broth
• 2 cups heavy cream
• Salt
• Pepper
• 1/2 cup sugar
• 1/2 cup water
• 1 cup pecan halves
• 1/8 teaspoon espelette or cayenne pepper, or to taste
• 1/2 cup pomegranate seeds