halfbakedharvest4.4
Cheddar Apple Butternut Squash Soup with Cinnamon Pecan Crumble
Autumn butternut squash pureed with sweet caramelized apples, fresh thyme, and a touch of milk. Finish each bowl off with sautéed apples and a sprinkle of cinnamon flavored pecan crumble. One of the coziest bowls of soup you'll enjoy this fall!
👥 6 Servings⏱️ Prep & Cook: 1h⏳ Prep: 20 min🔥 Cook: 40 min👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●skillet
- ●pot
- ●bowl
- ●blender
- ●whisk
- ●stove
- ●baking sheet
- ●oven
📝 Preparation Steps
1
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!
honeycrisp apples2honey1 tablespoon
2
Cinnamon Pecan Crumble
cinnamon1 teaspoon
3
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.
cinnamon1 teaspoon
Nutrition Facts
calories
1672 kcal
serving Size
1 serving
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