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

Hello everybody, I hope you are having an amazing day today. Today, we’re going to make a special dish, butternut squash soup with pecan crumble. It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Butternut Squash Soup with Pecan Crumble is one of the most well liked of recent trending foods on earth. It is simple, it’s fast, it tastes yummy. It’s appreciated by millions every day. They are nice and they look wonderful. Butternut Squash Soup with Pecan Crumble is something which I have loved my entire life.

Carrot, onion and apple: I especially love making butternut squash soup with apple (I recommend Granny Smith) which This soup is perfect! Yummm What a great soup that is so easy to make! I was a little worried going into it because of the difficulty rating. Roasted Butternut Squash with Parmesan-Garlic Breadcrumbs: Follow base recipe through step Nice flavors.

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

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

I've swapped pumpkin for butternut squash here as I love the natural sweetness it gives, plus I find it's easier to get hold of. Place the pecans into the food processor (give it a quick rinse first) and pulse until roughly chopped. Add the butter, flour, sugar and maple syrup, then pulse to a rough crumb. This Butternut Squash Soup Recipe is thick and delicious, and it isn't loaded up with heavy cream.

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.

Add the butter, flour, sugar and maple syrup, then pulse to a rough crumb. This Butternut Squash Soup Recipe is thick and delicious, and it isn't loaded up with heavy cream. Easy to make for a weeknight meal. Today I am sharing my own recipe for a creamy, anti-oxidant filled, tasty butternut squash soup. Topped with honey toasted spiced pecans.

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