Winter squash, apple and walnut soup

6 servings

Ingredients

Quantity Ingredient
24 ounces Frozen pureed winter squash (butternut), defrosted
2 tablespoons Unsalted butter or margarine
1 cup Unsweetened applesauce
1 cup Light cream
1½ cup Chicken stock
¼ cup Ground toasted walnuts
2 teaspoons Dried chervil; crumbled
½ teaspoon Ground mace
Salt
White pepper
½ cup Toasted walnut pieces for garnish

Directions

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.

JOANNA PRUESS - PRODIGY GUEST CHEFS COOKBOOK

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