Title: Winter Squash, Apple and Walnut Soup
Categories: Soup Vegetable
Yield: 6 Servings

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

JOANNA PRUESS - PRODIGY GUEST CHEFS COOKBOOK

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