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Measurements
 Title: WINTER SQUASH, APPLE AND WALNUT SOUP
 Categories: Soups, Vegetables, Fruits/nuts
      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.


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