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16 OCTOBER 2014

Recipe of the Month

Butternut and Granny Smith Apple Soup, with Cinnamon Mascarpone

Chef Nicola Mancini La Tavola Ristorante Waterbury, CT


  • 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


  • 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.

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