Winter Squash, Apple and Pecan Soup

24 ounces frozen pureed winter squash (butternut); defrosted
2 tablespoons unsalted butter
1 cup unsweetened applesauce
1 cup light cream
1½ cups chicken stock
¼ cup Pecan Valley Pecan Meal; toasted
2 teaspoons dried chervil; crumbled
½ teaspoon ground mace
Sea salt
White pepper
½ cup Pecan Valley Pecan Pieces; toasted for garnish

1. Combine all the ingredients except the toasted pecans to be used for garnish in a large saucepan and stir to blend well.
2. Cook the soup over medium heat until warmed through, about 6 to 8 minutes.
3. Ladle the soup into bowls and add a few toasted chopped pecan pieces in the center.