Peel squash and apples; cut into 1-in. cubes and dice
Melt butter in 8-qt. Stockpot over medium-low heat. Add onions; cook 5-6 minutes or until tender, stirring occasionally. Add squash, apples, brown sugar and curry
powder. Cook and stir 1 minute or until curry powder is fragrant. Add stock and bring to a simmer over medium heat. Cook 24-26 minutes or until squash is very soft. Remove from heat.
Carefully ladle about one-third of the squash mixture into blender container. Cover and blend until smooth. Pour blended soup into mixing bowl. Repeat two times with remaining squash mixture.
Return soup to Stockpot and whisk in mascarpone and salt until mascarpone is completely incorporated. Bring to a simmer over medium heat and remove from heat. Garnish each serving with sour cream and chives, if desired.
For an elegant garnish, place sour cream into a resealable plastic bag. Twist bag, trim the corner of the bag and pipe sour cream over the soup using a swirling
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Recipe (2084g)|
|Recipe Makes: 1 Serving|
|Calories from Fat: 1067 (58%)|
|Amt Per Serving||% DV|
|Total Fat 118.6g||158 %|
|Saturated Fat 63.1g||316 %|
|Monounsaturated Fat 34.1g|
|Polyunsanturated Fat 7.3g|
|Cholesterol 353.7mg||109 %|
|Sodium 2980.8mg||103 %|
|Potassium 2424.5mg||64 %|
|Total Carbohydrate 147.2g||43 %|
|Dietary Fiber 6.4g||26 %|
|Sugars, other 140.8g|
|Protein 54g||77 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1850
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!