Hearthstone Butternut Squash Bisque with Spiced Pecans

1 cup yellow or white onion chopped
1 cup chopped celery
2 tbsp. veg oil
8 cups peeled and cubed
butternut squash

4 cups chicken or
vegetable stock
2 cups heavy cream

1 tsp. white pepper
1 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. sage
1/4 tsp. thyme
1/4 tsp. rosemary
4 tbsp. brown sugar

1/2 cup sour cream

Garnish with spiced pecans

Sauté onion and celery in vegetable oil until translucent. Add squash and sauté for 5 minutes. Add stock and bring to boil. Continue cooking until the squash is very soft. Add heavy cream and seasonings; blend together with immersion blender. Add sour cream, reduce heat and blend again.
Serve with Spiced Pecan garnish.

Spiced Pecans:
1 lb. Raw Pecans (halves, whole or chopped, as desired)
6 1/2 oz brown sugar
1/2 lb. butter
2 egg whites-slightly beaten
1/2 tbsp. cayenne pepper

Place pecans in a bowl. Melt butter and sugar, add cayenne pepper and stir well. Let butter cool slightly. Mix in egg whites. Pour over pecans in a bowl and toss together. Spread pecans in a single layer onto sheet pan and bake for 5-7 minutes. Serve on top of bisque.