Butternut squash soup with cider
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Appetizers, Main dishes, Side dishes, Vegetarian dishes
For the soup
- 500g of butternut squash (a small or half a large one)
- 2 cups of cider
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon fresh thyme
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 2 tablespoons maple syrup
- 10cl cream
- 45g of butter
- Salt, pepper
For the topping
- 30g of pecans
- 2 slices of bread
- A few fresh sage leaves
- 1 tablespoon of maple syrup
- 1 tablespoon of olive oil
- Preheat oven to 350°F.
- Place pecans, diced bread and 5/6 sage leaves in a food processor.
- Blend for a few seconds, then pour the oil and maple syrup into the chopper. Blend again until you obtain your topping.
- Spread the crumbs on a baking sheet covered with baking paper. Bake for 10 to 15 minutes, stirring occasionally, then remove from the oven when crisp.
- Clean the butternut and cut it in half to remove the seeds. Using a peeler, remove the skin and cut into cubes.
- Pour the cider into a saucepan and bring to a boil. Add the diced butternut, cover the pan and cook for 15 minutes.
- Remove the lid from the pan, add the cinnamon, nutmeg, thyme and ginger. Cook uncovered for another 10 minutes until the cider has evaporated.
- Remove the pan from the heat and pour in the maple syrup and cream. Using a hand blender, blend until smooth. Do not hesitate to add a little more cream for a more "liquid" consistency.
- Add the butter, cut into small cubes, season and blend again.
- Pour the soup into small bowls and sprinkle with the topping.