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

Hello everybody, it’s me again, Dan, welcome to my recipe site. Today, we’re going to prepare a special dish, butternut squash soup with pecan crumble. One of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Butternut Squash Soup with Pecan Crumble is one of the most popular of current trending meals on earth. It’s simple, it’s quick, it tastes delicious. It’s appreciated by millions every day. They’re nice and they look wonderful. Butternut Squash Soup with Pecan Crumble is something that I’ve loved my entire life.

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. Cheddar Apple Butternut Squash Soup with Cinnamon Pecan Crumble Autumn butternut squash pureed with sweet caramelized apples, fresh thyme, and a touch of milk.

To get started with this recipe, we must first prepare a few ingredients. 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. Make ready Soup:
  2. Take 3 Tbs extra virgin olive oil
  3. Get 1 yellow onion, chopped
  4. Make ready 2 honeycrisp apples
  5. Take kosher salt and pepper
  6. Get 1/4 cup all-purpose flour
  7. Get 4 cups low sodium vegetable broth
  8. Make ready 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. Take 1/2 tsp cayenne pepper, more or less to taste
  10. Get 1 cup whole milk
  11. Take 1-2 cups shredded sharp cheddar cheese, depending on your taste
  12. Make ready 2 Tbs + 2 teaspoons fresh thyme leaves
  13. Prepare 2 Tbs salted butter
  14. Take 1 Tbs honey
  15. Get 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. Prepare 2 Tbs real maple syrup
  20. Prepare 1 tsp cinnamon
  21. Make ready 4 Tbs salted butter, at room temperature

If you love creamy soups, take a look at some of our favorites. Stir in chicken broth, orange juice, cinnamon and ginger. Scoop the squash flesh from the skins and add to the soup pot. Add the broth and milk and bring to a simmer, stirring occasionally.

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.

Using an immersion blender, puree the mixture in the pot, over low heat, until smooth (or transfer in batches to a blender and puree). Serve in bowls, topped with the pecans. Crumble some up and sprinkle it over the Butternut Squash Soup for a savory crunch. Chives : Finely chop up some chives and serve them on the soup or leave them long as a stylish garnish. Nutmeg : Add a sprinkle of nutmeg and stir well to give the soup a richer flavor.

So that is going to wrap this up with this exceptional food butternut squash soup with pecan crumble recipe. Thank you very much for reading. I’m sure you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!