About the Recipe
2 large butter nut squash
1 pint half and half or Crave Brothers Mascarpone
3/4 stick of butter, browned
2 tbsp oil
salt and pepper to taste
2 1/2 cups chicken stock (4 cups if using Mascarpone)
2 thyme sprigs
Cut squash in half and scoop out the seeds.
Lightly coat with oil and roast at 375 for one hour or until tender.
Scoop out squash, put in a blender and add half & half (or Mascarpone) and chicken stock.
Blend well and then place into a pot on medium heat. Add butter, oil, salt and pepper.
Cook on low for a few mins.
Add thyme and garnish with pomegranate.