Recipe of Award-winning Butternut Squash Soup with Pecan Crumble

Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, butternut squash soup with pecan crumble. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

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To begin with this particular recipe, we have to first prepare a few ingredients. 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. Take Soup:
2. Take 3 Tbs extra virgin olive oil
3. Take 1 yellow onion, chopped
4. Make ready 2 honeycrisp apples
5. Make ready 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. Make ready 1/2 tsp cayenne pepper, more or less to taste
10. Make ready 1 cup whole milk
11. Take 1-2 cups shredded sharp cheddar cheese, depending on your taste
12. Get 2 Tbs + 2 teaspoons fresh thyme leaves
13. Get 2 Tbs salted butter
14. Take 1 Tbs honey
15. Get Pecan Crumble:
16. Take 1 1/2 cups raw pecans, roughly chopped
17. Prepare 1 cup old fashioned oats
18. Make ready 2 Tbs all-purpose flour
19. Make ready 2 Tbs real maple syrup
20. Make ready 1 tsp cinnamon
21. Prepare 4 Tbs 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’s going to wrap it up with this special food butternut squash soup with pecan crumble recipe. Thank you very much for your time. I’m sure that you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!