Pureed Squash Soup with Mascarpone Swirl

Name: Pureed Squash Soup with Mascarpone Swirl
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT1H0M0.000S
Yield: 4 servings
Ingredients: 1 yellow onion, chopped; 2 tablespoons vegetable oil; 1 butternut squash, peeled and cut into 1/2-inch cubes; 1 large parsnip, peeled and cut into 1/2-inch cubes; 1 crisp apple, such as Gala or Fuji, peeled and cut into 1/2-inch cubes; 1 quart water plus 1 vegetable bouillon cube, or 1 quart chicken broth; 1/4 cup mascarpone thinned with a little milk or broth

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Level: Easy
Total: 1 hr

Prep: 20 min
Cook: 40 min

Yield: 4 servings

Level: Easy
Total: 1 hr

Prep: 20 min
Cook: 40 min

Yield: 4 servings

Ingredients

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1 yellow onion, chopped

2 tablespoons vegetable oil

1 butternut squash, peeled and cut into 1/2-inch cubes

1 large parsnip, peeled and cut into 1/2-inch cubes

1 crisp apple, such as Gala or Fuji, peeled and cut into 1/2-inch cubes

1 quart water plus 1 vegetable bouillon cube, or 1 quart chicken broth

1/4 cup mascarpone thinned with a little milk or broth

Directions

In a 2-quart saucepan or soup pot, saute onion in oil for 5 minutes until limp. Add vegetables and apple and stir until coated. Add water and bouillon cube (or broth), bring to a boil, reduce heat, cover, and simmer for 35 minutes or until vegetables are very tender when pressed with the back of a spoon. Puree with an immersion blender or in batches in a regular blender. Mix mascarpone with milk or broth until thinned enough to pour; and transfer to a squeeze bottle. Ladle soup into cups or bowls and squirt mascarpone on top of each serving.