Serve as an appetizer or a stand-alone lunch. You can also use cashews and acorn squash.
1 cup (250 mL) walnut pieces
2 Tbsp (30 mL) maple syrup
1/8 tsp (0.5 mL) cayenne pepper
1 tsp (5 mL) fresh rosemary, chopped
Salt to taste
2 tsp (10 mL) vegetable oil
1 large yellow onion, diced
2 lb (1 kg) butternut squash, peeled and cubed
1 1/2 cups (350 mL) apple cider
2 cups (500 mL) reduced-sodium vegetable stock
1 tsp (5 mL) dried sage
Salt and pepper to taste
1/3 cup (80 mL) maple syrup
Preheat dry skillet over medium-high heat. Add walnuts, maple syrup, cayenne, rosemary, and salt. Cook, stirring frequently, until syrup is caramelized and nuts are toasted, about 2 minutes. Be careful not to burn the walnuts. Let cool.
In large saucepan, heat oil over medium heat. Add onions to pan and cook for 4 minutes. Add squash and apple cider to pan. Bring to a boil, reduce heat and simmer for 10 minutes to reduce some of the cider. Pour in stock and stir in sage, salt, and pepper. Return to boil and simmer for 20 minutes.
Stir in maple syrup and pur'ee soup in blender or food processor until smooth.
Ladle soup into serving bowls and top with maple walnuts.
Each serving contains: 282 calories; 5 g protein; 13 g total fat (1 g sat. fat, 0 g trans fat);
42 g carbohydrates; 5 g fibre; 58 mg sodium
source: "A Touch of Maple", alive #340, February 2011
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