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Recipe courtesy of Tori Ritchie

Show: Appetite for Adventure

Episode: Iced Over (Waconia, MN)

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Total:: 1 hr
Prep:: 20 min
Cook:: 40 min

Yield:: 4 servings

Level:: Easy

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

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.

My Private Notes

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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This French tart is a beautiful way to eat apples.

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Pureed Squash Soup with Mascarpone Swirl

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