Butternut Squash Soup With Pecan Crumble

This is a recipe of my own creation during a week of winter cold.  I love making a pot of soup once a week and freezing half for a day when I'm too busy too cook.

Preheat oven to 400 degrees.

1 large butternut squash, peeled, seeded and chopped into chunks (or buy precut bags from your grocer). It equates to about 4 cups. 

1 large onion, diced

1/2 sweet potato, peeled and diced

1 carrot, peeled and chopped

1 granny smith apple, peeled and chopped

1/4 cup butter, melted

2 tablespoons olive oil

1 teaspoon salt

1/2 teaspoon pepper

1 32 oz. Kitchen Basics Chicken Stock

1 cup apple cider (apple cider is made from fresh apples and found at farm stands or whole food markets)

1 sprig fresh thyme

1/4 teaspoon cinnamon

1/4 teaspoon allspice

1/8 teaspoon nutmeg

Pinch cayenne pepper

Heavy cream

In a small dish melt the butter in the microwave.  Add the olive oil and stir to combine.

In a larger mixing bowl combine the squash, onion, celery, carrot, apple and butter mixture, salt and pepper.  Toss to coat all the vegetables.

Distribute the vegetable mixture in a dutch oven and cover.  

Roast the vegetables for about 45 to 60 minutes until caramelized.  (Stir about every 20 minutes so the carmilization is uniform)

Add the chicken stock, apple cider and spices and stir to break up the roasted bits on the bottom of the pot.

Replace the lid and cook for about 45minutes.

Remove the pot from the oven and let cool for about 10 minutes. 

Process the entire contents of the pot in small batches in a blender to create a smooth creamy texture. Take care as the liquid is hot.

Alternatively, use a hand emulsifier directly in the pot.  I found that the texture isn't as creamy, but it tastes just as good. 

 If the soup is too thick, thin with more chicken stock or cream until the desired consistency is achieved.

Taste the soup and adjust the seasonings by adding more salt and pepper to your liking. 

To serve, Top individual servings with roasted pecan crumble recipe below) and a dollop of sour cream. 

Pecan Crumble:

1 cup chopped pecans
2 tablespoons brown sugar
1/4 cup melted butter
Pinch cayenne  pepper
Pinch salt

1/4 cup flour

Preheat oven to 350 degrees.

In a small bowl, Mix all of the crumble ingredients together and spread over a sheet pan lined with parchment  place the sheet pan on the middle rack in the oven.  Bake for 10 minutes.  Give ingredients a stir and check every 4 minutes until crumble is golden brown  remove from oven and let cool.  Store in airtight container. 

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