Ingredients:
2 (12 ounce) packages frozen pureed winter squash, de-frosted ( butternut)
2 tablespoons unsalted butter
1 cup unsweetened applesauce
1 cup light cream or 1 cup heavy cream
1/4 cup ground toasted walnuts
2 teaspoons dried chervil, crumbled
1/2 teaspoon ground mace
salt
white pepper
1/2 cup toasted walnut pieces ( to garnish)
Directions:
Combine all the ingredients except the walnuts pieces 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.
Yield: 6 servings.
Servings: 6
Time preparation: 5 min.
Time total: 15 min.