Cheddar Apple Butternut Squash Soup with Cinnamon Pecan Crumble
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Half Baked Harvest · by Tieghan Gerard★ 4.4 (237)

Cheddar Apple Butternut Squash Soup with Cinnamon Pecan Crumble

NUTRITION · PER SERVING60M COOK
CAL 35%·PRO 29%
CARBS 57G32% OF CAL
8G FIBER0G ADDED0G INTRINSIC25G OTHER23G TOTAL SUGAR
FAT 51G65% OF CAL
15G SAT36G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Creamy butternut squash soup with caramelized apples, thyme, and cheddar cheese, topped with a cinnamon pecan oat crumble. A cozy fall dish.

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Nutrition & ingredients

Ingredients

serves 6
  • 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
PREP
20M
SODIUM
488MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.