Cheddar Apple Butternut Squash Soup with Cinnamon Pecan Crumble.
Ingredients
- 3 tablespoons extra virgin olive oil
- 1 yellow onion, chopped
- 2 honeycrisp apples
- kosher salt and pepper
- 1/4 cup all-purpose flour
- 4 cups low sodium vegetable broth
- 4 cups cubed butternut squash
- 1/2 teaspoon cayenne pepper, more or less to taste
- 1 cup whole milk
- 1-2 cups shredded sharp cheddar cheese, depending on your taste
- 2 tablespoons + 2 teaspoons fresh thyme leaves
- 2 tablespoons salted butter
- 1 tablespoon honey
- 1 1/2 cups raw pecans, roughly chopped
- 1 cup old fashioned oats
- 2 tablespoons all-purpose flour
- 2 tablespoons real maple syrup
- 1 teaspoon cinnamon
- 4 tablespoons salted butter, at room temperature
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Instructions
- 1. 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.
- 2. Remove the soup from the stove. Let cool slightly and then puree in a blender or use an immersion blender.
- 3. 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.
- 4. 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.
- 5. To serve, ladle the soup into bowls and spoon the apples over top. Finish with a sprinkle of pecan crumble. Enjoy!
- 1. Preheat the oven to 350 degrees F.
- 2. 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.
- 3. 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.
Source
Original recipe: View Original