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

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

Butternut Squash Soup with Pecan Crumble is one of the most well liked of current trending foods on earth. It is enjoyed by millions daily. It is simple, it’s quick, it tastes delicious. They’re nice and they look wonderful. Butternut Squash Soup with Pecan Crumble is something that I have loved my entire life.

Check Out Squash Butternut On eBay. Save Time and Do Groceries Online Now. Free UK Delivery on Eligible Orders! On a rimmed baking sheet, combine the oats, pecans, flour, maple, cinnamon, and a pinch of salt.

To begin with this particular recipe, we must 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. Get Soup:
  2. Make ready 3 Tbs extra virgin olive oil
  3. Prepare 1 yellow onion, chopped
  4. Get 2 honeycrisp apples
  5. Prepare kosher salt and pepper
  6. Prepare 1/4 cup all-purpose flour
  7. Make ready 4 cups low sodium vegetable broth
  8. Prepare 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. Prepare 1 cup whole milk
  11. Make ready 1-2 cups shredded sharp cheddar cheese, depending on your taste
  12. Get 2 Tbs + 2 teaspoons fresh thyme leaves
  13. Make ready 2 Tbs salted butter
  14. Make ready 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. Make ready 2 Tbs all-purpose flour
  19. Prepare 2 Tbs real maple syrup
  20. Make ready 1 tsp cinnamon
  21. Prepare 4 Tbs salted butter, at room temperature

Butternut Squash Soup with Pecan Crumble instructions. Heat the olive oil in a large pot over medium heat. Add the butternut squash, cayenne, and a large pinch each of salt and pepper. Cheddar Apple Butternut Squash Soup with Cinnamon Pecan Crumble Autumn butternut squash pureed with sweet caramelized apples, fresh thyme, and a touch of milk.

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 the butternut squash, cayenne, and a large pinch each of salt and pepper. 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! This creamy Instant Pot Butternut Squash Soup is easy, delicious and takes less time to make than other butternut squash soups thanks to the pressure cooker.

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