Butternut Squash Soup with Pecan Crumble
Butternut Squash Soup with Pecan Crumble

Hey everyone, it’s Brad, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, butternut squash soup with pecan crumble. One of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Butternut Squash Soup with Pecan Crumble is one of the most favored of current trending foods in the world. It’s easy, it’s quick, it tastes delicious. It is enjoyed by millions every day. Butternut Squash Soup with Pecan Crumble is something that I have loved my whole life. They’re fine and they look fantastic.

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. Here is how you cook it. The ingredients needed to cook Butternut Squash Soup with Pecan Crumble: Provide of Soup:.

To begin 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 cook that.

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

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. One of the coziest bowls of soup you'll enjoy this fall! This creamy Instant Pot Butternut Squash Soup is easy, delicious and takes less time to make than other butternut squash soups thanks to the pressure cooker.

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.

One of the coziest bowls of soup you'll enjoy this fall! This creamy Instant Pot Butternut Squash Soup is easy, delicious and takes less time to make than other butternut squash soups thanks to the pressure cooker. To add some crunch to this smooth and velvety squash soup, serve it with the tastiest Bacon Pecan Crumble topping! If you love creamy soups, take a look at some of our favorites. Tip the prepared squash into a large, resealable freezer bag with the onion, carrots and red pepper.

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