Maple Squash Soup with Maple Walnuts - alive magazine

Ingredients

• 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
• pepper
• 1/3 cup (80 mL) maple syrup