Ingredients
- 1/2 walnut (toasted pieces)
- 24 oz pureed winter squash (frozen)
- 1 c cream (light)
- 1 c unsweetened applesauce
- 1 1/2 c chicken stock
- 1/4 c walnuts (ground toasted)
- 2 tb butter (unsalted)
- 2 ts chervil (dried)
- 1/2 ts mace (ground)
for garnish 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.
