Pureed Squash Soup with Mascarpone Swirl (Tori Ritchie) |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 4 |
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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:
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.
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