Butternut Squash Soup with Pecan Crumble.
Hello everybody, it's Jim, welcome to my recipe page. Today, we're going to make a special dish, butternut squash soup with pecan crumble. It is one of my favorites. This time, I'm gonna make it a little bit unique. 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 is appreciated by millions daily. It's easy, it is fast, it tastes yummy. They are nice and they look wonderful. Butternut Squash Soup with Pecan Crumble is something which I have loved my whole life.
To begin with this recipe, we must prepare a few components. You can cook butternut squash soup with pecan crumble using 21 ingredients and 11 steps. Here is how you can achieve it.
The ingredients needed to make Butternut Squash Soup with Pecan Crumble:
- {Make ready of Soup:.
- {Make ready of extra virgin olive oil.
- {Get of yellow onion, chopped.
- {Make ready of honeycrisp apples.
- {Take of kosher salt and pepper.
- {Get of all-purpose flour.
- {Get of low sodium vegetable broth.
- {Prepare 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).
- {Take of cayenne pepper, more or less to taste.
- {Take of whole milk.
- {Prepare of shredded sharp cheddar cheese, depending on your taste.
- {Get of + 2 teaspoons fresh thyme leaves.
- {Get of salted butter.
- {Take of honey.
- {Prepare of Pecan Crumble:.
- {Prepare of raw pecans, roughly chopped.
- {Get of old fashioned oats.
- {Get of all-purpose flour.
- {Make ready of real maple syrup.
- {Make ready of cinnamon.
- {Get of salted butter, at room temperature.
Instructions to make Butternut Squash Soup with Pecan Crumble:
- Soup:.
- 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..
- Remove the soup from the stove. Let cool slightly and then puree in a blender or use an immersion blender..
- 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..
- 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..
- To serve, ladle the soup into bowls and spoon the apples over top. Option to serve in roasted butternut squash bottoms..
- Finish with a sprinkle of pecan crumble. Enjoy!.
- Pecan Crumble:.
- Preheat the oven to 350 degrees F..
- 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..
- 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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