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

Hello everybody, it is Drew, welcome to our recipe site. Today, we’re going to prepare a special dish, butternut squash soup with pecan crumble. One of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.

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! Heat the olive oil in a large pot over medium heat.

Butternut Squash Soup with Pecan Crumble is one of the most favored of current trending meals on earth. It’s enjoyed by millions daily. It’s simple, it’s quick, it tastes yummy. Butternut Squash Soup with Pecan Crumble is something which I’ve loved my entire life. They’re fine and they look fantastic.

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 cook that.

The ingredients needed to make Butternut Squash Soup with Pecan Crumble:
  1. Make ready Soup:
  2. Prepare 3 Tbs extra virgin olive oil
  3. Take 1 yellow onion, chopped
  4. Prepare 2 honeycrisp apples
  5. Make ready kosher salt and pepper
  6. Get 1/4 cup all-purpose flour
  7. Take 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. Make ready 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. Make ready 2 Tbs salted butter
  14. Get 1 Tbs honey
  15. Prepare Pecan Crumble:
  16. Get 1 1/2 cups raw pecans, roughly chopped
  17. Make ready 1 cup old fashioned oats
  18. Get 2 Tbs all-purpose flour
  19. Make ready 2 Tbs real maple syrup
  20. Get 1 tsp cinnamon
  21. Take 4 Tbs salted butter, at room temperature

In a large saucepan, combine the potatoes, broth and onion mixture. Pour in enough of the chicken stock to cover vegetables. Add squash, water, bouillon, marjoram, black pepper and cayenne pepper. This traditional butternut squash soup will round out your fall and winter meals.

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.

Add squash, water, bouillon, marjoram, black pepper and cayenne pepper. This traditional butternut squash soup will round out your fall and winter meals. Serve it with grilled cheese sandwiches and salads through the end of winter. Keep it in mind for the holidays, too. I designed this soup to complement typical Thanksgiving fare, like green beans and mashed potatoes.

So that is going to wrap this up for this exceptional food butternut squash soup with pecan crumble recipe. Thank you very much for reading. I’m confident that you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!