Pureed Squash Soup With Mascarpone Swirl
Serves: 5
Eda Schinner
1 January 1970
Based on User reviews:
52
Spice
44
Sweetness
54
Sourness
42
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
2 tbsps
Vegetable OilDirections:
1
In a 2-quart saucepan or soup pot, saute onion in oil for 5 minutes until limp
2
Add vegetables and apple and stir until coated
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
Puree with an immersion blender or in batches in a regular blender
5
Mix mascarpone with milk or broth until thinned enough to pour; and transfer to a squeeze bottle
6
Ladle soup into cups or bowls and squirt mascarpone on top of each serving