Fast Guide to Producing Yummy Butternut Squash Soup with Pecan Crumble

Do you want to know ways to get through the week with healthful but delicious dishes that will cause you feel happy? This healthful, simple but tasteful Butternut Squash Soup with Pecan Crumble recipe is the answer.

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To cook an unforgettable Butternut Squash Soup with Pecan Crumble, here are the materials needed:

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

After preparing the components, next you are ready to make your 5-star Butternut Squash Soup with Pecan Crumble by following the instructions below:

Transfer the roasted vegetables to a large bowl. Add the dried cranberries and pecan halves and toss gently to combine all ingredients thoroughly. In this recipe, brussles sprouts and butternut squash are roasted and tossed with bold flavors of pecans and colorful cranberries for an easy and Brussels sprouts. Butternut squash - use pre-cut squash for convenience. Pecans - can sub with walnuts, or omit all together for a nut-free recipe.

Recipe : Butternut Squash Soup with Pecan Crumble

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