Recipe of the Month

Butternut and Granny Smith Apple Soup, with Cinnamon Mascarpone

Chef Nicola Mancini La Tavola Ristorante Waterbury, CT

Ingredients:

• 1 (2 or 3 pounds) butternut squash, peeled and seeded
• 2 Tablespoons unsalted butter
• 1 Medium onion, chopped
• 6 Cups chicken stock
• 1 Cup leeks
• 2 Granny smith apples
• 2 Tablespoons honey
• Nutmeg to taste
• Salt and pepper to taste

For the Mascarpone Topping:

• ½ Cup mascarpone cheese
• ½ Teaspoon cinnamon
• 1 ounce whole milk

Directions:

• Cut Squash into 1-inch chunks. In a large pot, melt butter. Add onions, leeks, and apples. Cook until translucent, about 8 minutes.
• Add squash and stock, bring to a simmer, about 20 to 25 minutes.
• Blend with a blender or alternatively remove squash and apple chucks with slotted spoon and puree in a blender and return to the soup.
• Stir and season with nutmeg, salt and pepper.
• For the mascarpone topping, combine all the ingredients and stir until fully incorporated.
• Serve in a bowl and top with a dollop of the cinnamon mascarpone.