Serves:

Ingredients:

Directions:

Bisque:

In a large pot cook the onions and carrots in the butter over medium heat until the onion is softened. Add the mace, ginger, white pepper, squash and
the sweet potatoes, and 4 cups of the broth, and simmer the mixture, covered, for 30 minutes, or until the vegetables are very soft. In a blender,
puree the soup in batches, transferring it as it is pureed to a pot. Stir in the remaining 2 cups of broth. Season the bisque with salt and white
pepper to taste.

Toasted Walnut Butter:

In a small bowl, toss together the walnuts, walnut oil, sugar and salt and pepper to taste, and spread out on a baking sheet. Toast until golden, 5-7
minutes. Remove from the oven, let cool and chop finely. In a small bowl, using a fork, mash together the walnuts and butter. Season to taste with
salt and pepper. Spoon out the butter onto a piece of plastic wrap and, using the plastic wrap, shape into a log about 1 inch in diameter. Wrap
and refrigerate until serving.

To serve:

Cut the walnut butter into equal slices and float a slice in each bowl. Garnish with parsley leaves and serve hot.