How to Make Homemade Butternut Squash Soup with Pecan Crumble

Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, butternut squash soup with pecan crumble. One of my favorites food recipes. This time, 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 well liked of current trending meals on earth. It’s appreciated by millions every day. It’s easy, it’s fast, it tastes yummy. Butternut Squash Soup with Pecan Crumble is something which I have loved my whole life. They’re nice and they look fantastic.

Carrot, onion and apple: I especially love making butternut squash soup with apple (I recommend Granny Smith) which This soup is perfect! We topped the soup with feta crumbles and toasted almonds. Roasted Butternut Squash with Parmesan-Garlic Breadcrumbs: Follow base recipe through step Nice flavors. If I served this for a dinner party or holiday meal, I add some crumbled gorgonzola on the top.

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 cook it.

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

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

The ultimate fall dessert - these crumbly, creamy butternut squash bars are topped with chocolate and coconut. I had this buttercup squash (perhaps the funkiest looking squash of them all), sitting on my countertop for the longest time. It likely would have become soup had it not been for the name. Let the natural flavors of butternut squash shine in this easy side dish.

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.

It likely would have become soup had it not been for the name. Let the natural flavors of butternut squash shine in this easy side dish. Reviews for: Photos of Butternut Squash with Onions and Pecans. Dean Fearing loves the holiday feel of butternut squash, especially when it's combined with ginger, as it is for his smooth, gently sweet soup. Yummm What a great soup that is so easy to make!

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