Pureed Squash Soup with Mascarpone Swirl

1. 1

   In a 2-quart saucepan or soup pot, saute onion in oil for 5 minutes until limp.

2. 2

   Add vegetables and apple and stir until coated.

3. 3

   Add water and bouillon cube (or broth), bring to a boil, reduce heat, cover, and simmer for 35 minutes or until vegetables are very tender when pressed with the back of a spoon.

4. 4

   Puree with an immersion blender or in batches in a regular blender.

5. 5

   Mix mascarpone with milk or broth until thinned enough to pour; and transfer to a squeeze bottle.

6. 6

   Ladle soup into cups or bowls and squirt mascarpone on top of each serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.