Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

24 oz Frozen pureed winter squash 2 ts Dried chervil; crumbled
- (butternut), defrosted 1/2 ts Ground mace
2 tb Unsalted butter or margarine Salt
1 c Unsweetened applesauce White pepper
1 c Light cream 1/2 c Toasted walnut pieces
1 1/2 c Chicken stock - for garnish
1/4 c Ground toasted walnuts

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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