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Cauliflower Crust Pizza

Butternut and Granny Smith Apple Soup

Total time:40 minutes
Prep time:5 minutes
Cook time:35 minutes



A fall recipe recommended by the American Liver Foundation.

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For Soup:

  • 2 tablespoons unsalted butter
  • 1 medium onion, chopped
  • 1 cup leeks, chopped
  • 2 granny smith apples, cored, peeled and diced
  • 1 (2 or 3 pounds) butternut squash, peeled and cubed
  • 6 cups chicken stock
  • Nutmeg to taste
  • Salt and pepper to taste

For the Mascarpone Topping:

  • 1/2 cup mascarpone cheese
  • 1/2 teaspoon cinnamon
  • 2 tablespoons milk


  1. Place a large pot over medium heat and melt butter.
  2. Add onions, leeks, and apples. Cook until translucent, about 8 minutes.
  3. Add squash and stock, bring to a boil then decrease temperature and simmer approximately 20 to 25 minutes.
  4. Meanwhile, for the mascarpone topping, combine all the ingredients and stir until fully incorporated. Set aside.
  5. When squash is fork tender, blend soup with an immersion blender (or alternatively remove squash and apple chucks with slotted spoon and puree in a blender and return to the soup).
  6. Stir and season with nutmeg, salt and pepper.
  7. Ladle soup into bowls and place a dollop of mascarpone topping in center for serving.


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