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  • Stephen M McAllister

Roasted Butternut Squash Soup with Mascarpone and Toasted Pumpkin Seeds

Butternut squash soup is a delicate balance of savory and sweet, herbs and spices... and that luscious, velvety texture that’s not too thick and not too brothy... using apple cider in the soup adds a ton of complex, flavors and spices. It's my favorite soup of the season... #nailedit

2 lb butternut squash, cubed & peeled 2 large carrots, peeled and cut into chunks 1 medium sweet potato, peeled and cut into chunks 1 red onion, peeled and cut into chunks 10 fresh sage leaves 1/2 tsp red chili flakes 1 tsp ground ginger 1/2 tsp nutmeg 4 cups chicken or veg stock

2 cups apple cider 2 Tbsp mascarpone or plain Greek yogurt, plus more to garnish 2 Tbsp heavy cream 1 Tbsp maple syrup (or to taste) Garnish with toasted pepitas, yogurt and cilantro if desired Olive oil Preheat oven to 425F. On a baking sheet, add squash, carrots and sweet potato. Drizzle with 2 Tbsp olive oil and season with salt and pepper. Roast until veg is tender and slightly caramelized, about 20 minutes. Heat 1-2 Tbsp olive oil in a large, heavy-bottomed pot. Add onion, sage, 1 tsp salt, chili flakes, nutmeg and ginger. Sauté until fragrant, about 5 minutes. Add roasted veg, stock and cider, and bring to a simmer. Remove from heat. Using an immersion blender, purée soup until smooth. Bring to a simmer, add mascarpone, cream and maple syrup, and cook for a few more minutes. Season to taste. Garnish with fresh cilantro, a drizzle of olive oil, mascarpone and toasted pepitas. Adjust for seasoning and consistency.

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