I’ll be making my Roasted Butternut Squash & Apple Soup for Thanksgiving dinner to serve after antipasto, before dinner. Check out the original recipe post for step by step pictures.
This soup requires a short list of ingredients and the result is amazing! Taking the extra step to roast the squash is so worth it, the natural sugars develop and the flavor that develops is out of this world! The apples, onions and garlic are slowly sautéed with cinnamon, thyme, fresh nutmeg and a touch of sugar. Once all the flavors have melded they are blended to silky perfection and finished off with the oh so delectable marscapone cheese! This recipe is a keeper and fabulous enough to serve as an appetizer for the holidays! You will wow your guests for sure!
Think it’s time to get another butternut squash- this soup sounds SO good and my son has recently developed a love of slurping! Thanks for sharing at the Foodies and Crafties Soiree!
Oh this sounds so delicious, I love the addition of the mascarpone cream! I like to eat my butternut squash soup with spiced pepitas on tops and I’m sure this would be great with them. Thanks for sharing on the weekend re-Treat link party!
Britni @ Play. Party. Pin.
This sounds amazing (especially with the mascarpone)!! Can’t wait to try the recipe:)