6 lb. butternut or acorn squash
3/4 cup (1 1/2 sticks) unsalted butter
3 large onions, coarsely chopped
1/2 cup all-purpose flour
3 cup milk
3 (15 oz. ea.) cans chicken broth
3/8 tsp. cayenne pepper
1 1/2 tsp. salt
1 1/2 cups heavy cream
1/3 cup plus 1 tbsp. pure maple syrup
1 1/2 cups pecans, toasted & coarsely chopped

Preheat oven to 350°F. Pierce the squash in several places with fork and bake until soft (45 minutes to 1 hour). Remove and let cool slightly, then cut in half. Scoop out and discard seeds and stringy membranes. Scoop squash into a bowl.

In large flameproof casserole or heavy skillet, melt butter over moderately low heat. Add the onions and cook, stirring occasionally until golden brown about 30 minutes.

Sprinkle the flour over the onions; increase the heat to moderate and cook, stirring for about 2 minutes to make a roux. Whisk in the milk and chicken broth. Bring to a boil, stirring frequently. Season with cayenne pepper and salt.

In batches in a blender or food processor, puree the baked squash with the soup base until smooth.

Return to the pot, add the cream and maple syrup and simmer 10 minutes to blend the flavors. Check the seasoning. If there is not a little bite to contrast with the light sweetness of the squash and maple syrup, add more cayenne pepper to taste.

Note: Soup can be made a day ahead and refrigerated or weeks ahead and frozen.

Serve hot garnished with a sprinkling of toasted pecans.