Hey everyone, hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, butternut squash soup with pecan crumble. One of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

This Crockpot Butternut Squash Soup recipe is naturally vegan and gluten-free, easy to make, and SO delicious! Squash, potatoes, carrots, celery, and onion cook up quickly into a thick, velvety soup that's ready in about an hour. All Reviews for Butternut Squash Soup II. Serve with a dollop of sour cream and some crumbled bacon.

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

To get started with this recipe, we must first prepare a few ingredients. You can have butternut squash soup with pecan crumble using 21 ingredients and 11 steps. Here is how you cook it.

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

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

Yummm What a great soup that is so easy to make! I was a little worried going into it because of the difficulty rating. I've swapped pumpkin for butternut squash here as I love the natural sweetness it gives, plus I find it's easier to get hold of. Place the pecans into the food processor (give it a quick rinse first) and pulse until roughly chopped.

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.

I've swapped pumpkin for butternut squash here as I love the natural sweetness it gives, plus I find it's easier to get hold of. Place the pecans into the food processor (give it a quick rinse first) and pulse until roughly chopped. Add the butter, flour, sugar and maple syrup, then pulse to a rough crumb. Roasted Butternut Squash with Pecans and Sage. If I served this for a dinner party or holiday meal, I add some crumbled gorgonzola on the top.

So that is going to wrap it up for this special food butternut squash soup with pecan crumble recipe. Thank you very much for reading. I’m sure that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!