Recipe of Homemade Butternut Squash Soup with Pecan Crumble

Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to make a special dish, butternut squash soup with pecan crumble. One of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

Butternut Squash Soup with Pecan Crumble is one of the most favored of recent trending meals in the world. It’s enjoyed by millions every day. It is easy, it is fast, it tastes yummy. They’re nice and they look wonderful. Butternut Squash Soup with Pecan Crumble is something which I have loved my whole life.

To get started with this particular 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 that.

The ingredients needed to make Butternut Squash Soup with Pecan Crumble:

1. Prepare Soup:
2. Take extra virgin olive oil
3. Prepare yellow onion, chopped
4. Prepare honeycrisp apples
5. Make ready kosher salt and pepper
6. Take all-purpose flour
7. Make ready low sodium vegetable broth
8. Get 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 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. Make ready salted butter
14. Make ready honey
15. Make ready Pecan Crumble:
16. Prepare raw pecans, roughly chopped
17. Make ready old fashioned oats
18. Make ready all-purpose flour
19. Get real maple syrup
20. Get cinnamon
21. Take salted butter, at room temperature

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.

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