| 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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