| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Fruits, Grains, Dairy, Meats | Soups, Vegetables, Fruits/nuts | 6 | Servings | |
INGREDIENTS
| 24 | oz | Frozen pureed winter squash (butternut), defrosted |
| 2 | tb | Unsalted butter or margarine |
| 1 | c | Unsweetened applesauce |
| 1 | c | Light cream |
| 1 1/2 | c | Chicken stock |
| 1/4 | c | Ground toasted walnuts |
| 2 | ts | Dried chervil; crumbled |
| 1/2 | ts | Ground mace |
| Salt | ||
| White pepper | ||
| 1/2 | c | Toasted walnut pieces for garnish |
INSTRUCTIONS
COMBINE ALL THE INGREDIENTS except the walnuts to be used for garnish in a large saucepan and stir to blend well. Cook the soup over medium heat until warmed through, about 6 to 8 minutes. Ladle the soup into bowls and add a few chopped walnut pieces in the center.
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