Squash bisque with walnut Parmesan crumble - Edible Toronto

Ingredients

• ½ cup yellow onion, diced
• 1 garlic clove, chopped
• 1 tablespoon butter
• 2 tablespoons brandy
• ¼ cup white rice, washed
• 3 cups squash, diced
• 4 cups water
• 2½ teaspoons salt
• ½ teaspoon pepper
• ¼ teaspoon thyme
• ¼ teaspoon nutmeg
• 1 tablespoon honey
• 1 tablespoon cream
• 4 tablespoons Parmesan, grated
• 5 teaspoons walnuts, lightly toasted and ground
• Thyme leaves for garnish