Easiest Way to Prepare Award-winning Butternut Squash Soup with Pecan Crumble

Hey everyone, it’s Brad, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, butternut squash soup with pecan crumble. One of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.

Butternut Squash Soup with Pecan Crumble is one of the most popular of current trending meals on earth. It’s enjoyed by millions every day. It’s simple, it’s fast, it tastes yummy. Butternut Squash Soup with Pecan Crumble is something that I’ve loved my whole life. They are fine and they look fantastic.

This Crockpot Butternut Squash Soup recipe is naturally vegan and gluten-free, easy to make, and SO delicious! Lemongrass Coconut Shrimp and Noodles Parchment Packs. Once out of the oven, remove the squash to a bowl and scatter over the pecans and crumble over the cheese tossing everything Butternut Squash Soup with Maple Sour Cream. Let the natural flavors of butternut squash shine in this easy side dish.

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 can achieve that.

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

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

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. This Butternut Squash Soup Recipe is thick and delicious, and it isn't loaded up with heavy cream.

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.

Back to Roasted Butternut Squash with Pecans and Sage. This Butternut Squash Soup Recipe is thick and delicious, and it isn't loaded up with heavy cream. Easy to make for a weeknight meal. 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. He tops it with whipped cream flecked with chopped pecans for a number of reasons: "Usually holiday soups have a dollop of cream—adding pecans gives it a.

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