Name: Winter Squash, Apple and Walnut Soup
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

[The elect] are gathered into Christ’s flock by a call not immediately at birth, and not all at the same time, but according as it pleases God to dispense His grace to them. But before they are gathered unto that supreme Shepherd, they wander scattered in the wilderness common to all; and they do not differ at all from others except that they are protected by God’s special mercy from rushing headlong into the final ruin of death.

John Calvin

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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