Creamy Roasted Butternut Squash Soup

12 servings

You'll need...

21/2 lbs of butternut squash, peeled, seeded, cut into ½-inch pieces
1 cup of olive oil
1/3 cup of balsamic vinegar
5 tablespoons of butter
2 large yellow onions, peeled and quartered
2 cups of carrots, peeled and quartered
2 Granny Smith Apple, peeled and quartered
1 Bosch Pear, peeled and quartered
2 cloves of garlic
2 teaspoons of fresh ginger, chopped
4 cups of chicken broth
1 cups of fresh orange juice
1 8oz cup of Cantaré Fresh Mascarpone Italian Cream Cheese

Here's how...

Preheat the oven to 450?F. Place butternut onto baking tray and drizzle with olive oil and a splash of balsamic vinegar. Roast butternut until golden brown and tender. Melt butter in a large stock pot over medium-high heat. Add garlic, ginger, onion and carrot; sauté until slightly brown. Mix in apples, pear and butternut. Add chicken stock and orange juice and bring to the boil. Cover and reduce heat. Simmer until apples are tender, stirring occasionally, about 40 minutes. Cool slightly. Puree soup in blender. Return pureed soup to pot and add Cantaré Fresh Mascarpone Italian Cream Cheese. Stir in and bring soup to a simmer. Ladle soup into bowls. Serve with crusty warm Italian bread.