Butternut squash soup with apple cider and sage
|1||large onion, chopped|
|1||large carrot, chopped|
|2||ribs celery, chopped|
|1||butternut squash (1 3/4 to 2 pounds), peeled and cut into 1/2-inch dice|
|1||cup apple cider|
|1||cup chicken stock or water|
|Salt and pepper, to taste|
|1||tablespoon pure maple syrup|
|2||tablespoons mascarpone cheese|
|1||tablespoon finely chopped fresh chives|
|Fresh sage leaves (for garnish)|
2. Pour in the apple cider. Bring to a boil, lower the heat, and simmer for 10 minutes or until the liquid reduces slightly.
3. Add the chicken stock or water with plenty of salt and pepper. Return to a boil, and simmer for 20 to 25 minutes or until the vegetables soften. Remove the pot from the heat.
4. In a blender, puree the soup in batches until smooth. Return to the pot. Stir in the maple syrup.
5. Ladle into bowls, add a spoonful of mascarpone to each, sprinkle with chives, and garnish with sage leaves. Adapted from Evan Percoco