Easiest Way to Make Ultimate Butternut Squash Soup with Pecan Crumble

Butternut Squash Soup with Pecan Crumble. 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. Bacon, brown sugar, pecans and fresh rosemary add crunch and lots of flavor to this simple Instant pot soup butternut squash and apple soup.

Heat the olive oil in a large pot over medium heat. Cheddar Apple Butternut Squash Soup with Cinnamon Pecan Crumble Autumn butternut squash pureed with sweet caramelized apples, fresh thyme, and a touch of milk. Finish each bowl off with sautéed apples and a sprinkle of cinnamon flavored pecan crumble.

Hey everyone, it's Brad, welcome to our recipe page. Today, I'm gonna show you how to prepare a distinctive dish, butternut squash soup with pecan crumble. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.

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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. Bacon, brown sugar, pecans and fresh rosemary add crunch and lots of flavor to this simple Instant pot soup butternut squash and apple soup.

To begin with this particular recipe, we must 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 it.

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

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

One of the coziest bowls of soup you'll enjoy this fall! In a large saucepan, combine the potatoes, broth and onion mixture. Remove squash from oven and cool, then scoop out the flesh into a mixing bowl, or bowl of a food processor. You just combine chopped pecans, oats, oat flour, almond meal, pure maple syrup and coconut oil in a large bowl and stir it all together.

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..

The addition of the butternut squash gives the casserole a lighter texture and helps balance out the sweetness of the potatoes. Then the crunchy pecan crumble really takes the whole thing over the top. Crumble some up and sprinkle it over the Butternut Squash Soup for a savory crunch. Chives : Finely chop up some chives and serve them on the soup or leave them long as a stylish garnish. Nutmeg : Add a sprinkle of nutmeg and stir well to give the soup a richer flavor.

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