CREAM OF SQUASH SOUP WITH PECAN GARNISH

MAKES 4 TO 6 SERVINGS HANDS-ON TIME 20 MINUTES TOTAL TIME 40 MINUTES

3 cups dry hard cider

1 cup unsalted vegetable broth

5 cups peeled, seeded and cubed butternut squash (about 1 kg)

2 tsp grated fresh ginger

2 tsp cinnamon

2 tsp chopped fresh thyme

1/4 tsp ground nutmeg

2/3 cup 35% whipping cream salt and pepper

Pecan Garnish (recipe, this page)

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. PER EACH OF 6 SERVINGS about 255 cal, 2 g pro, 13 g total fat

(7 g sat. fat), 33 g carb (3 g dietary fibre, 20 g sugar), 30 mg chol, 20 mg sodium, 1.2 mg iron.

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.