Ingredients:
- 1 butternut squash, 2 1/2 lbs. (6 cups cubed)
- 2 large, sweet apples (such as Fuji or Honeycrisp)
- 3 medium onions
- 2 Tbsp. butter
- 1/4 cup packed dark brown sugar
- 1 1/2 Tbsp. curry powder
- 6 cups chicken or vegetable stock
- 1 container (8 oz) mascarpone cheese
- 2 tsp. salt
- sour cream and snipped fresh chives (optional)
- Peel squash and apples; cut into 1 inch cubes and dice onions.
- Melt butter in 8-qt. stockpot over medium-low heat. Add onions; cook 5-6 minutes or until tender, stirring occasionally. Add squash, apples, brown sugar, and curry powder. Cook and stir 1 minute or until curry powder is fragrant. Add stock and bring to a simmer over medium heat. Simmer 24-26 minutes or until squash is very soft. Remove from heat.
- Carefully ladle about 1/3 of the squash mixture into a blender container. Cover and blend until smooth. Pour blended soup into a 6-qt mixing bowl. Repeat two times with remaining squash mixture.
- Return soup to stockpot and whisk in mascarpone and salt until mascarpone is completely incorporated. Return to a simmer over medium heat and remove from heat. Garnish each serving with sour cream and chives, if desired.
Nutrition facts:
- calories: 310
- fat: 16 g
- saturated: 9 g
- cholesterol: 45 mg
- carbohydrates: 39 g
- protein: 8 g
- sodium: 950 mg
- fiber: 5 g