Recipe courtesy of Tori Ritchie

Pureed Squash Soup with Mascarpone Swirl

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  • Level: Easy
  • Total: 1 hr
  • Prep: 20 min
  • Cook: 40 min
  • Yield: 4 servings
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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


  1. 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.