Recipe: Appetizing Butternut Squash Soup with Pecan Crumble

Butternut Squash Soup with Pecan Crumble. Carrot, onion and apple: I especially love making butternut squash soup with apple (I recommend Granny Smith) which This soup is perfect! Butternut Squash Soup is the perfect vegetarian fall soup with apples that's healthy and creamy and easy for This easy Butternut Squash Soup is thick, rich, creamy and delicious. If you love this butternut soup, you Cheese : Blue Cheese crumbles (with chopped nuts or dried fruit), parmesan.

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. Back to Roasted Butternut Squash with Pecans and Sage. Butternut Squash Soup with Pecan Crumble highly diverse and own mind taste that unique. Some types of Butternut Squash Soup with Pecan Crumble recipes are also sufficient convenient to process and dont pick up lengthy. Even though not everybody likes Butternut Squash Soup with Pecan Crumble food, nowadays several people are get attached and like the various Butternut Squash Soup with Pecan Crumble foods on hand. This could be visible from the number of restaurants that provide Butternut Squash Soup with Pecan Crumble as one of the dish. You can cook Butternut Squash Soup with Pecan Crumble using 21 ingredients and 11 steps. Here is how you achieve it.

Ingredients of Butternut Squash Soup with Pecan Crumble

1. Prepare of Soup:.
2. You need 3 Tbs of extra virgin olive oil.
3. Prepare 1 of yellow onion, chopped.
4. You need 2 of honeycrisp apples.
5. Prepare of kosher salt and pepper.
6. You need 1/4 cup of all-purpose flour.
7. Prepare 4 cups of low sodium vegetable broth.
8. You need 4 cups of 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. You need 1/2 tsp of cayenne pepper, more or less to taste.
10. Prepare 1 cup of whole milk.
11. Prepare 1-2 cups of shredded sharp cheddar cheese, depending on your taste.
12. It's 2 Tbs of + 2 teaspoons fresh thyme leaves.
13. You need 2 Tbs of salted butter.
14. You need 1 Tbs of honey.
15. Prepare of Pecan Crumble:.
16. Prepare 1 1/2 cups of raw pecans, roughly chopped.
17. Prepare 1 cup of old fashioned oats.
18. It's 2 Tbs of all-purpose flour.
19. You need 2 Tbs of real maple syrup.
20. It's 1 tsp of cinnamon.
21. Prepare 4 Tbs of salted butter, at room temperature.

I've swapped pumpkin for butternut squash here as I love the natural sweetness it gives, plus I find it's easier to get hold of. Place the pecans into the food processor (give it a quick rinse first) and pulse until roughly chopped. Add the butter, flour, sugar and maple syrup, then pulse to a rough crumb. Yummm What a great soup that is so easy to make!

Butternut Squash Soup with Pecan Crumble step by step

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..

I was a little worried going into it because of the difficulty rating. Today I am sharing my own recipe for a creamy, anti-oxidant filled, tasty butternut squash soup. Topped with honey toasted spiced pecans. Butternut squash is a versatile fall ingredient that can be used in soups, casseroles, and even The cinnamon-spiced sweet crumble topping is a combination of oats, brown sugar, and butter. This savory squash soup with sage was originally made with buttercup squash, but butternut or another.

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