- Prep time 20 minutes
- Total time 40 minutes
- Portion size 6 servings
- Credits : Canadian Living Magazine: October 2022
Ingredients
Method
In large saucepan, combine cider and broth; bring to boil. Add squash, ginger, cinnamon, thyme and nutmeg. Reduce heat to medium-low. Cover and simmer until squash is very tender, about 15 minutes.
Remove pan from heat; add cream. Using handheld blender, purée soup until smooth. Season with salt and pepper. (Make-ahead: Can be stored in airtight container and refrigerated for up to 3 days.) Divide soup among bowls; sprinkle with Pecan Garnish.
Pecan Garnish
Preheat oven to 350°F. Line baking sheet with parchment paper; set aside. In food processor, pulse together 2 slices diced whole wheat bread, 3 tbsp pecans, 1 tbsp each olive oil and maple syrup, and 2 sprigs chopped fresh thyme until mixture reaches consistency of coarse crumbs. Spread crumbs onto prepared baking sheet; bake until golden and crispy, stirring halfway through cooking time, 10 to 15 minutes. Remove from oven and let cool. (Make-ahead: Can be stored in airtight container at room temperature for up to 5 days.)
Makes about 1 1/2 cups.
Test kitchen tip
We used dry cider in this recipe to keep the soup from being too sweet. Sweet ciders are best reserved for desserts.
Nutritional facts PER EACH OF 6 SERVINGS
- Calories 255
- Total fat 13 g
- Saturated fat 7 g
- Cholesterol 30 mg
- Sodium 20 mg
- Total carbohydrate 33 g
- Fibre 3 g
- Sugars 20 g
- Protein 2 g
- Iron 1.2 mg
