Mascarpone Butternut Squash Soup

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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

Pomegrante arils

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.