Butternut Squash Soup with Mascarpone

If there’s one soup that had to take the title as thee soup of fall, it would be butternut squash soup. It’s creamy, sweet, delicious and feels like a warm hug. I love to serve it with a dollop of mascarpone and some pumpkin seeds on top to really take it to the next level!

Ingredients

1 butternut squash

1 large shallot chopped

1 tablespoon evoo

1 teaspoon maple syrup

1 teaspoon salt

1/4 teaspoon nutmeg

2-3 cups of vegetable broth

2 tablespoons mascarpone + more for garnish

optional: pumpkin seeds for garnish

Directions

Preheat your oven to 450 F

Cut your butternut squash in half and remove the seeds and pulp

Place on a foil lined baking sheet and drizzle olive oil and sprinkle salt and black pepper on it

Bake for 45-50 minute or until fork tender

While the squash bakes, sauté chopped shallots in olive oil in a pot on the stove for 6-7 minutes

Take your squash out and allow to cool a bit and then peel the skin off and cut into big chunks

In a blender or food processor, add butternut squash, cooked shallots, mascarpone, nutmeg, salt pepper and maple syrup

Add one cup of vegetable stock to start and turn on the blender

Keep adding stock until your soup is of your desired consistency

Use less if you like a thicker soup and more if you like a more liquid soup

Once it’s done blending, transfer to a pot and warm up it up a bit

Plate and top with a dollop of mascarpone and some pumpkin seeds

Buon appetito!