Simple Way to Make Perfect Butternut Squash Soup with Pecan Crumble

Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, butternut squash soup with pecan crumble. One of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.

On a rimmed baking sheet, combine the oats, pecans, flour, maple, cinnamon, and a pinch of salt. Add the butter and use your fingers to crumble it into the mix until everything is moist. Here is how you cook it. The ingredients needed to cook Butternut Squash Soup with Pecan Crumble: Provide of Soup:.

Butternut Squash Soup with Pecan Crumble is one of the most well liked of recent trending foods on earth. It is enjoyed by millions every day. It is easy, it’s fast, it tastes delicious. Butternut Squash Soup with Pecan Crumble is something which I have loved my whole life. They’re fine and they look fantastic.

To begin with this particular recipe, we must first prepare a few components. You can have butternut squash soup with pecan crumble using 21 ingredients and 11 steps. Here is how you cook that.

The ingredients needed to make Butternut Squash Soup with Pecan Crumble:

1. Make ready Soup:
2. Make ready 3 Tbs extra virgin olive oil
3. Take 1 yellow onion, chopped
4. Prepare 2 honeycrisp apples
5. Prepare kosher salt and pepper
6. Prepare 1/4 cup all-purpose flour
7. Take 4 cups low sodium vegetable broth
8. Prepare 4 cups cubed butternut squash. Option to cut the bases off of them, and scoop out the seeds and save to use as serving bowls (Refer to Roasted Acorn Squash recipe for roasting directions)
9. Prepare 1/2 tsp cayenne pepper, more or less to taste
10. Prepare 1 cup whole milk
11. Make ready 1-2 cups shredded sharp cheddar cheese, depending on your taste
12. Take 2 Tbs + 2 teaspoons fresh thyme leaves
13. Make ready 2 Tbs salted butter
14. Make ready 1 Tbs honey
15. Make ready Pecan Crumble:
16. Prepare 1 1/2 cups raw pecans, roughly chopped
17. Make ready 1 cup old fashioned oats
18. Make ready 2 Tbs all-purpose flour
19. Get 2 Tbs real maple syrup
20. Make ready 1 tsp cinnamon
21. Take 4 Tbs salted butter, at room temperature

With center part of cover removed to let steam escape, puree soup in batches in blender on high speed until smooth. Cook on low heat until heated through. Top each serving with a dollop of sour cream and chopped pecans. Cheddar Apple Butternut Squash Soup with Cinnamon Pecan Crumble Autumn butternut squash pureed with sweet caramelized apples, fresh thyme, and a touch of milk.

Instructions to make Butternut Squash Soup with Pecan Crumble:

1. Soup:
2. Heat the olive oil in a large pot over medium heat. When the oil shimmers, add the onion and 1 chopped apple. Cook until fragrant, about 10 minutes. Whisk in the flour and cook until golden, about 2 minutes, then gradually whisk in the broth until smooth. Add the butternut squash, cayenne, and a large pinch each of salt and pepper. Bring to a boil, reduce the heat to medium and cook, covered, until the squash is tender, about 20 minutes.
3. Remove the soup from the stove. Let cool slightly and then puree in a blender or use an immersion blender.
4. Return the soup to the stove and set over low heat. Stir in the milk and cheese until melted and creamy. Add the thyme and cook another 2-3 minutes. Taste and adjust seasonings as desired.
5. To make the honey butter apples. Melt the butter in a medium skillet over medium-high heat. Add 1 thinly sliced apple and cook until it just begins to caramelize, about 5 minutes. Add the honey and 2 teaspoons thyme. Cook another minute, then remove from the heat.
6. To serve, ladle the soup into bowls and spoon the apples over top. Option to serve in roasted butternut squash bottoms.
7. Finish with a sprinkle of pecan crumble. Enjoy!
8. Pecan Crumble:
9. Preheat the oven to 350 degrees F.
10. On a rimmed baking sheet, combine the oats, pecans, flour, maple, cinnamon, and a pinch of salt. Add the butter and use your fingers to crumble it into the mix until everything is moist.
11. Transfer to the oven and bake for 20 minutes, stirring halfway through cooking, until crisp and golden brown and smells amazing. I like to serve this warm, so I make it while the soup simmers.

Top each serving with a dollop of sour cream and chopped pecans. Cheddar Apple Butternut Squash Soup with Cinnamon Pecan Crumble Autumn butternut squash pureed with sweet caramelized apples, fresh thyme, and a touch of milk. Finish each bowl off with sautéed apples and a sprinkle of cinnamon flavored pecan crumble. One of the coziest bowls of soup you'll enjoy this fall! Scoop the squash flesh from the skins and add to the soup pot.

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