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.