Winter Squash, Apple And Walnut Soup
Published March 5, 1988
- Total Time
- 10 minutes
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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
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 analysis per serving (6 servings)
21 grams carbs; 55 milligrams cholesterol; 326 calories; 6 grams monosaturated fat; 7 grams polyunsaturated fat; 12 grams saturated fat; 27 grams fat; 4 grams fiber; 498 milligrams sodium; 4 grams protein; 5 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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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.
Private Notes