-= Ingredients =- 24 ounces of frozen pureed winter squash 2 tablespoons of unsalted butter or margarine 1 cup of unsweetened applesauce 1 cup of light cream 1 1/2 cups of chicken stock 1/4 cup of ground toasted walnuts 2 teaspoons of dried chervil, crumbled 1/2 teaspoon of ground mace Salt White pepper 1/2 cup of toasted walnut pieces
-= Instructions =- 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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