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Fall vegetable soup topped with maple mascarpone

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Ingredients

  • 2 tablespoon extra virgin olive oil
  • 1 tablespoon large yellow onion
  • 4 cup butternut squash, peeled and diced
  • 4 cup sweet potato, peeled and diced
  • 4 cup parsnips, peeled and diced
  • 16 ounce unsweetened canned pumpkin
  • 1 tablespoon fresh sage, chopped
  • 1 cup brown sugar
  • 8 ounce mascarpone
  • 3 tablespoon maple syrup

Preparation

Baking Directions:

Heat oil in soup pot.

Sauté onion until soft.

Add next seven ingredients.

Bring to a boil and then lower and simmer for one hour.

With a hand blender, pulse soup a bit so it is a little chunky and a little smooth.

Mix maple syrup and mascarpone together.

When serving, top each soup with a dollop of the maple mascarpone!