Sweet Potato Butternut Apple Soup with Mascarpone
 
 
There is nothing quite like a bowl of this sweet potato butternut apple soup to warm up the chilly fall nights. Top with a dollop of mascarpone for a touch of extra decadence!
Yield: 4-6 servings
Ingredients
  • 2 tbsp olive oil
  • 2 tbsp butter
  • 1 onion, minced
  • 1 lb butternut squash, peeled and cut into ½-inch dice
  • 2 apples, peeled, cored and cut into ½-inch dice
  • 3 small sweet potatoes, peeled and cut into ½-inch dice
  • 1 tsp cinnamon
  • 4 cups vegetable broth
  • salt and black pepper, to taste
  • ½ cup apple cider
  • ½ cup heavy cream
  • 8 oz mascarpone
Instructions
  1. Heat the olive oil and butter in a large heavy-bottomed pot over medium-high heat. Once the butter is melted, add the onion to the pot and saute until tender, about 4-5 minutes.
  2. Stir in the butternut, apples, and sweet potatoes. Saute for 4-5 minutes, or until the vegetables start to caramelize and the apples start to break down. Add the cinnamon to the pan and saute for 1 minute or until fragrant.
  3. Pour in the vegetable broth, scraping up any brown bits on the bottom. Turn the heat to high and bring to a boil. Reduce heat to medium-low and simmer for 15-20 minute or until vegetables are tender. Remove from the heat and puree using an immersion blender. Season to taste with salt and black pepper.
  4. Return to medium heat. Stir in the apple cider and heavy cream, and cook for another 5 minutes to allow the flavors to blend. Season again with salt and black pepper. Serve topped with a spoonful of mascarpone.
Notes
An Eats Well With Others Original
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2017/10/sweet-potato-butternut-apple-soup-mascarpone.html