Ingredients

2 each Acorn squash, peeled, halved and remove seeds

2 each Carrots, chopped

1 Granny Smith apple, peeled cored and chopped

1 Yellow onion, peeled and chopped

1/4 teaspoon Ginger, dry ground

1/8 teaspoon Allspice, ground

4 cups Chicken stock or vegetable broth

1 ounce Fresh Sage, torn into small pieces

4 tablespoon Mascarpone Cheese

To Taste Black Pepper

To Taste Kosher Salt

2 Tablespoon Hazelnuts, toasted and rough chop

Preparation

  1. In a soup pot, over medium-high heat combine the squash, carrot, apple, onion, ginger, allspice and chicken stock. Bring to a boil and reduce heat to a simmer. Simmer for 1 hour 15 minutes or until the squash is very tender.
  2. Remove the pot from the heat and blend with a handheld immersion blender. Or you can use an upright blender in small batches if you do not have a handheld.
  3. Fold in the mascarpone cheese and sage leaves until well incorporated, season with salt and pepper.
  4. Garnish soup with hazelnuts.