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Winter Squash Apple and Walnut Soup
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
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.
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