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Hello everybody, I hope you are having an incredible day today. Today, I will show you a way 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 little bit unique. This is gonna smell and look delicious.

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Butternut Squash Soup with Pecan Crumble is one of the most well liked of current trending foods in the world. It’s appreciated by millions daily. It’s simple, it’s fast, it tastes delicious. Butternut Squash Soup with Pecan Crumble is something that I have loved my whole life. They are nice and they look fantastic.

To begin with this particular recipe, we must prepare a few components. You can have 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. Make ready Soup:
2. Take 3 Tbs extra virgin olive oil
3. Make ready 1 yellow onion, chopped
4. Make ready 2 honeycrisp apples
5. Get kosher salt and pepper
6. Make ready 1/4 cup all-purpose flour
7. Prepare 4 cups low sodium vegetable broth
8. Prepare 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. Get 1 cup whole milk
11. Take 1-2 cups shredded sharp cheddar cheese, depending on your taste
12. Make ready 2 Tbs + 2 teaspoons fresh thyme leaves
13. Take 2 Tbs salted butter
14. Take 1 Tbs honey
15. Take 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. Take 2 Tbs real maple syrup
20. Take 1 tsp cinnamon
21. Take 4 Tbs salted butter, at room temperature

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. Butternut Squash Soup With Pecan Crumble This is a recipe of my own creation during a week of winter cold.

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.

I love making a pot of soup once a week and freezing half for a day when I'm too busy too cook. Butternut Squash Soup with Pecan Crumble Soup: • extra virgin olive oil • yellow onion, chopped • honeycrisp apples • kosher salt and pepper • all-purpose flour • low sodium vegetable broth • cubed butternut squash. Line a baking tray with non-stick baking paper. Tear the ciabatta rolls into rough, bite-sized pieces and add them to the tray. Sprinkle over the grated Italian hard cheese, pumpkin seeds and chilli flakes (can't handle the heat?

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