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

Hey everyone, it’s Jim, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, butternut squash soup with pecan crumble. One of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Butternut Squash Soup with Pecan Crumble is one of the most favored of recent trending foods on earth. It is appreciated by millions daily. It is simple, it’s quick, it tastes delicious. Butternut Squash Soup with Pecan Crumble is something which I’ve loved my whole life. They are nice and they look fantastic.

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

The ingredients needed to make Butternut Squash Soup with Pecan Crumble:
  1. Take Soup:
  2. Take extra virgin olive oil
  3. Get yellow onion, chopped
  4. Prepare honeycrisp apples
  5. Prepare kosher salt and pepper
  6. Make ready all-purpose flour
  7. Prepare 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. Get cayenne pepper, more or less to taste
  10. Prepare whole milk
  11. Take shredded sharp cheddar cheese, depending on your taste
  12. Make ready + 2 teaspoons fresh thyme leaves
  13. Get salted butter
  14. Make ready honey
  15. Take Pecan Crumble:
  16. Prepare raw pecans, roughly chopped
  17. Take old fashioned oats
  18. Take all-purpose flour
  19. Make ready real maple syrup
  20. Prepare cinnamon
  21. Prepare salted butter, at room temperature
Steps 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 is going to wrap this up for this special food butternut squash soup with pecan crumble recipe. Thanks so much for your time. I’m confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!