Butternut squash soup with cider

topping

1. Preheat oven to 350°F.
2. Place pecans, diced bread and 5/6 sage leaves in a food processor.
3. Blend for a few seconds, then pour the oil and maple syrup into the chopper. Blend again until you obtain your topping.
4. 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.

soup

1. Clean the butternut and cut it in half to remove the seeds. Using a peeler, remove the skin and cut into cubes.
2. Pour the cider into a saucepan and bring to a boil. Add the diced butternut, cover the pan and cook for 15 minutes.
3. Remove the lid from the pan, add the cinnamon, nutmeg, thyme and ginger. Cook uncovered for another 10 minutes until the cider has evaporated.
4. 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.
5. Add the butter, cut into small cubes, season and blend again.
6. Pour the soup into small bowls and sprinkle with the topping.