Winter Squash, Apple And Walnut Soup

Name: Winter Squash, Apple And Walnut Soup
Total time: 10 min
Yield: Six servings
Ingredients: 2 12-ounce packages frozen pureed winter (butternut) squash, defrosted; 2 tablespoons unsalted butter; 1 cup unsweetened applesauce; 1 cup light or heavy cream; 1/4 cup ground toasted walnuts; 2 teaspoons dried chervil, crumbled; 1/2 teaspoon ground mace; Salt and white pepper to taste; 1/2 cup toasted walnut pieces, for garnish

By Joanna Pruess

Total Time: 10 minutes
Rating: 4(5)
Comments: Read comments

Featured in: FOOD; CUTTING CORNERS

or to save this recipe.
Subscriber benefit: give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share
Print Options
Include recipe photo

Ingredients

Yield:Six servings

212-ounce packages frozen pureed winter (butternut) squash, defrosted
2tablespoons unsalted butter
1cup unsweetened applesauce
1cup light or heavy cream
¼cup ground toasted walnuts
2teaspoons dried chervil, crumbled
½teaspoon ground mace
Salt and white pepper to taste
½cup toasted walnut pieces, for garnish

Ingredient Substitution Guide

Opt out or contact us anytime. See our Privacy Policy.

Preparation

Step 1
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 six to eight minutes. Ladle the soup into bowls and add a few chopped walnut pieces in the center.