Bourbon Butternut Squash with Spiced Mascarpone
In a large pot over medium heat, melt butter.
Add carrots, celery, onions and squash. Cook until browned (10 minutes).
Cover vegetables with stock, and simmer for 20 minutes.
In a small bowl, mix mascarpone, bourbon and cinnamon. Blend into soup until smooth, and season with salt and pepper.
Garnish with mascarpone, and enjoy!
1 tbsp butter
32 oz. Chicken Stock
1 Crazy Fresh Short Cuts Butternut Squash
1 cup Onion chopped
1/2 cup carrot peeled and chopped
1/2 cup celery chopped
1/4 cup mascarpone
1 oz. bourbon
1/4 tsp cinnamon
Salt and pepper to taste