Cheddar Apple Butternut Squash Soup with Cinnamon Pecan Crumble

halfbakedharvest.com

Kate B

3 tablespoons extra virgin olive oil

1 yellow onion, chopped

2 honeycrisp apples

kosher salt and pepper

¼ cup all-purpose flour

4 cups low sodium vegetable broth

4 cups cubed butternut squash

½ teaspoon cayenne pepper, more or less to taste

1 cup whole milk

1 to 2 cups shredded sharp cheddar cheese, depending on your taste

2 tablespoons + 2 teaspoons fresh thyme leaves

2 tablespoons salted butter

1 tablespoon honey

subheading: CINNAMON PECAN CRUMBLE:

1 ½ 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

Directions at halfbakedharvest.com

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