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Provided by the American Liver Foundation Connecticut Division
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.
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