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| Butternut Squash Soup with Mascarpone |
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(makes 2 quarts)
 Other squashes such as pumpkin, acorn, or Cinderella may be substituted. Onion, diced - ½ cup Celery, diced - ¼ cup Garlic, chopped - ¾ Tablespoon Olive oil, as needed - 1 tablespoon Chicken or Vegetable broth, hot - 1-½ quarts White wine - ¾ cup Mascarpone, room temperature - 8 ounces Kosher salt - to taste White pepper, fresh ground is preferable - to taste Heat oil in large pot over medium-low heat; sweat onion, celery and garlic till limp. Peel, seed and dice squash; add to pot along with wine and broth. Simmer till vegetables are soft, about 1 hour. Puree (strain if desired). Reduce heat to low, add Mascarpone and gently heat. Adjust seasonings and serve. Buon Appetito! |
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Home  Recipes Appetizers and Sides Butternut Squash Soup with Mascarpone |
