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.