Step-by-Step Guide to Prepare Super Quick Homemade Butternut Squash Soup with Pecan Crumble

Hello everybody, it is Jim, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, butternut squash soup with pecan crumble. One of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.

Butternut Squash Soup with Pecan Crumble is one of the most well liked of recent trending meals in the world. It is easy, it is fast, it tastes delicious. It’s enjoyed by millions daily. Butternut Squash Soup with Pecan Crumble is something that I’ve loved my whole life. They’re nice and they look fantastic.

To begin with this recipe, we have to first prepare a few ingredients. 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. Make ready Soup:
2. Prepare extra virgin olive oil
3. Prepare yellow onion, chopped
4. Get honeycrisp apples
5. Make ready kosher salt and pepper
6. Prepare all-purpose flour
7. Prepare low sodium vegetable broth
8. Prepare 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. Take cayenne pepper, more or less to taste
10. Get whole milk
11. Get shredded sharp cheddar cheese, depending on your taste
12. Prepare + 2 teaspoons fresh thyme leaves
13. Take salted butter
14. Make ready honey
15. Prepare Pecan Crumble:
16. Prepare raw pecans, roughly chopped
17. Get old fashioned oats
18. Make ready all-purpose flour
19. Make ready real maple syrup
20. Get cinnamon
21. Get 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 this up with this exceptional food butternut squash soup with pecan crumble recipe. Thanks so much for reading. I’m confident that you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!