Step-by-Step Guide to Make Jamie Oliver Butternut Squash Soup with Pecan Crumble

Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, butternut squash soup with pecan crumble. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.

This Crockpot Butternut Squash Soup recipe is naturally vegan and gluten-free, easy to make, and SO delicious! Lemongrass Coconut Shrimp and Noodles Parchment Packs. Once out of the oven, remove the squash to a bowl and scatter over the pecans and crumble over the cheese tossing everything Butternut Squash Soup with Maple Sour Cream. Let the natural flavors of butternut squash shine in this easy side dish.

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

To get started with this particular recipe, we have to first prepare a few components. 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. Make ready Soup:
2. Prepare 3 Tbs extra virgin olive oil
3. Take 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. Make ready 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. Make ready 1/2 tsp cayenne pepper, more or less to taste
10. Make ready 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. Make ready 1 Tbs honey
15. Make ready Pecan Crumble:
16. Prepare 1 1/2 cups raw pecans, roughly chopped
17. Make ready 1 cup old fashioned oats
18. Take 2 Tbs all-purpose flour
19. Make ready 2 Tbs real maple syrup
20. Prepare 1 tsp cinnamon
21. Get 4 Tbs salted butter, at room temperature

Roasted Butternut Squash with Parmesan-Garlic Breadcrumbs: Follow base recipe through step Nice flavors. If I served this for a dinner party or holiday meal, I add some crumbled gorgonzola on the top. Back to Roasted Butternut Squash with Pecans and Sage. This Butternut Squash Soup Recipe is thick and delicious, and it isn't loaded up with heavy cream.

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.

Back to Roasted Butternut Squash with Pecans and Sage. This Butternut Squash Soup Recipe is thick and delicious, and it isn't loaded up with heavy cream. Easy to make for a weeknight meal. 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. He tops it with whipped cream flecked with chopped pecans for a number of reasons: "Usually holiday soups have a dollop of cream—adding pecans gives it a.

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