Recipe of Favorite Butternut Squash Soup with Pecan Crumble

Butternut Squash Soup with Pecan Crumble. Butternut squash, kabocha squash, acorn squash, delicata or even pumpkin - we are all in! Top with chocolate chips, shredded coconut and the remainder of the crumble mixture. Carrot, onion and apple: I especially love making butternut squash soup with apple (I recommend Granny Smith) which This soup is perfect!

My family loves this creamy and satisfying soup with the comforting flavors of butternut squash and curry. Chop the tip and tail off the butternut squash and cut it in half length-wise. Scoop out the seeds and innards.

Hey everyone, it is Louise, welcome to our recipe site. Today, I'm gonna show you how to make a distinctive dish, butternut squash soup with pecan crumble. It is one of my favorites food recipes. For mine, I'm gonna 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 current trending meals in the world. It's easy, it's fast, it tastes yummy. It's appreciated by millions every day. They are nice and they look fantastic. Butternut Squash Soup with Pecan Crumble is something which I have loved my entire life.

Butternut squash, kabocha squash, acorn squash, delicata or even pumpkin - we are all in! Top with chocolate chips, shredded coconut and the remainder of the crumble mixture. Carrot, onion and apple: I especially love making butternut squash soup with apple (I recommend Granny Smith) which This soup is perfect!

To get started with this particular recipe, we must first 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:

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

Butternut Squash Soup is the perfect vegetarian fall soup with apples that's healthy and creamy and easy for Yes the holidays are coming and butternut squash soup is the answer to all your easy first course Want to add fun colors, try dried cranberries, chopped pecans and blue cheese crumbles. Creamy Curried Butternut Squash Soup infused with coconut milk and yellow curry powder. A savory, simple soup that's perfect for the fall and winter months. 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.

Instructions 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..

Yummm What a great soup that is so easy to make! There are so many ways to upgrade this classic soup. These sweet winter squashes are great pureed on their own, but there are so many more variations to try too. Top your butternut squash soup with bacon, mix it with spices, or add it. This Butternut Squash Soup Recipe is thick and delicious, and it isn't loaded up with heavy cream.

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