Butternut Squash Soup with Pecan Crumble
Butternut Squash Soup with Pecan Crumble

Hello everybody, it’s me, Dave, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, butternut squash soup with pecan crumble. It is one of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.

Butternut Squash Soup with Pecan Crumble is one of the most popular of current trending meals on earth. It is easy, it is quick, it tastes delicious. It is enjoyed by millions daily. They are nice and they look fantastic. Butternut Squash Soup with Pecan Crumble is something that I have loved my entire life.

To get started with this recipe, we must prepare a few components. You can have butternut squash soup with pecan crumble using 21 ingredients and 11 steps. Here is how you can achieve it.

The ingredients needed to make Butternut Squash Soup with Pecan Crumble:
  1. Prepare Soup:
  2. Make ready extra virgin olive oil
  3. Make ready yellow onion, chopped
  4. Prepare honeycrisp apples
  5. Get kosher salt and pepper
  6. Take all-purpose flour
  7. Take low sodium vegetable broth
  8. Make ready 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. Take cayenne pepper, more or less to taste
  10. Take whole milk
  11. Prepare shredded sharp cheddar cheese, depending on your taste
  12. Get + 2 teaspoons fresh thyme leaves
  13. Take salted butter
  14. Make ready honey
  15. Get Pecan Crumble:
  16. Take raw pecans, roughly chopped
  17. Make ready old fashioned oats
  18. Take all-purpose flour
  19. Prepare real maple syrup
  20. Take cinnamon
  21. Take salted butter, at room temperature
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.

So that’s going to wrap this up with this special food butternut squash soup with pecan crumble recipe. Thanks so much for reading. I am confident you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!