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!