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Pureed Squash Soup With Mascarpone Swirl Recipe

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Food Network
Related tags
soups nut free vegetarian lunch
Nutrition per serving    (USDA % daily values)
CAL
165
FAT
25%
CHOL
1%
SOD
63%

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Ingredients for 4 servings

1 quart water plus 1 vegetable bouillon cube, or 1 quart chicken broth

1 yellow onion, chopped

1/4 cup mascarpone thinned with a little milk or broth

2 tablespoons vegetable oil

1 butternut squash, peeled and cut into 1/2-inch cubes

1 large parsnip, peeled and cut into 1/2-inch cubes

1 crisp apple, such as Gala or Fuji, peeled and cut into 1/2-inch cubes

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