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