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

Hey everyone, it’s Brad, welcome to our recipe page. Today, we’re going to make 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 is gonna smell and look 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 well liked of recent trending foods in the world. It is appreciated by millions daily. It’s simple, it is quick, it tastes delicious. Butternut Squash Soup with Pecan Crumble is something that I’ve loved my whole life. They are nice and they look fantastic.

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

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 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’s going to wrap it up for this special food butternut squash soup with pecan crumble recipe. Thank you very much for your time. I’m confident that you can make this at home. There is gonna be more interesting food at 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!