Winter squash, apple and walnut soup

Main Ingredient: Various Nuts Apple Various Vegetables
Course: Various soups and stews
Occasion: Winter
Yield:
Course: Various soups and stews
Occasion: Winter
Yield:
Winter squash, apple and walnut soup ingredients
- 24 oz Frozen pureed winter squash
- - (butternut), defrosted
- 2 T unsalted butter, or margarine
- 1 c Unsweetened applesauce
- 1 c light cream
- 372529⁄-2009260032 c chicken stock
- 2483527⁄624973141 c Ground toasted walnuts
- 2 t Dried chervil, crumbled
- 2483527⁄624973141 t Ground mace
- Salt
- white pepper
- 2483527⁄624973141 c Toasted walnut pieces
- - for garnish
Cooking Winter squash, apple and walnut soup
1. Combine all the ingredients except the walnuts to be used for garnish in a large saucepan and stir to blend well.
2. Cook the soup over medium heat until warmed through, about 6 to 8 minutes.
3. Ladle the soup into bowls and add a few chopped walnut pieces in the center.
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