Winter Squash, Apple And Walnut Soup


  • 2 12-ounce packages frozen pureed winter (butternut) squash, defrosted
  • 2 tablespoons unsalted butter
  • 1 cup unsweetened applesauce
  • 1 cup light or heavy cream
  • ¼ cup ground toasted walnuts
  • 2 teaspoons dried chervil, crumbled
  • ½ teaspoon ground mace
  • Salt and white pepper to taste
  • ½ cup toasted walnut pieces, for garnish
  • Nutritional Information
    • Nutritional analysis per serving (6 servings)

      272 calories; 21 grams fat; 11 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 3 grams polyunsaturated fat; 19 grams carbohydrates; 3 grams dietary fiber; 7 grams sugars; 2 grams protein; 64 milligrams cholesterol; 21 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

Six servings


  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.

10 minutes

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