Fall vegetable soup topped with maple mascarpone Souper Jenny

By á-32

Ingredients

• 2 * 2 tablespoons extra-virgin olive oil
• 1 * 1 large yellow onion
• 4 * 4 cups butternut squash, peeled and diced
• 4 * 4 cups sweet potato, peeled and diced
• 4 * 4 cups parsnips, peeled and diced
• 16 * 16 ounces unsweetened canned pumpkin
• 1 * 1 tablespoon fresh sage, chopped
• 1 * 1 cup brown sugar
• * Vegetable broth, enough to cover all veggies by 2 inches
• 8 * 8 ounces mascarpone
• 3 * 3 tablespoons maple syrup

Preparation

Step 1

Heat oil in soup pot. Sauté onion until soft. Add next seven ingredients. Bring to a boil and then lower and simmer for one hour. With a hand blender, pulse soup a bit so it is a little chunky and a little smooth.

Mix maple syrup and mascarpone together. When serving, top each soup with a dollop of the maple mascarpone!