Cream of Squash Soup with Pecan Garnish Cream of Squash Soup with Pecan Garnish

Photography, © Foodivine studio

  • Prep time 20 minutes
  • Total time 40 minutes
  • Portion size 6 servings
  • Credits : Canadian Living Magazine: October 2022



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
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Cream of Squash Soup with Pecan Garnish