Hello, I am Joana. Today, we’re going to make butternut squash soup with pecan cble recipe. Never miss a recipe of the day again. Here are our most recent easy family recipes to try. Nowadays, I am going to make it a little bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.

Butternut Squash Soup with Pecan Cble Recipe

Butternut Squash Soup with Pecan Cble is one of the most popular of recent trending foods on earth. It’s appreciated by millions daily. It’s simple, it is fast, it tastes yummy. Butternut Squash Soup with Pecan Cble is something that I have loved my whole life. They are nice and they look wonderful.

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

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

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

Steps to make Butternut Squash Soup with Pecan Cble:

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 cble. Enjoy!
8. Pecan Cble:
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 cble 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.

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