For Patients For Caregivers For Medical Professionals

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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