| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits, Grains, Vegetables, Dairy, Meats | Fruits/nuts, Soups, Vegetables | 6 | Servings | |
INGREDIENTS
| 24 | oz | Frozen pureed winter squash |
| butternut defrosted | ||
| 2 | T | 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 | t | Dried chervil, crumbled |
| 1/2 | t | 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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Nutrition (calculated from recipe ingredients)
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Calories: 314
Calories From Fat: 189
Total Fat: 22g
Cholesterol: 32.3mg
Sodium: 158.9mg
Potassium: 740.7mg
Carbohydrates: 27.8g
Fiber: 4.5g
Sugar: 8.5g
Protein: 6.5g