1 Red Dog butternut squash, 2 1/2 lbs (6 c cubed)
2 large, sweet apples such as Fuji or Honeycrisp
3 medium onions
2 Tbsp butter
1/4 c packed dark brown sugar
1 1/2 tsp curry powder
6 c chicken or veggie stock
1 8-oz container mascarpone cheese
2 tsp salt
Sour cream and snipped fresh chives (optional)

Using serrated peeler, peel squash and apples; cut into 1″ cubes and dice onions using a chef’s knife.

Melt butter in an 8-quart stockpot over medium-low heat. Add onions; cook 5-6 minutes or until tender, stirring occasionally. Add squash, apples, brown sugar and curry powder. Cook and stir 1 minute or until curry powder is fragrant. Add stock and bring to a simmer over medium heat. Simmer 24-26 minutes or until squash is very soft. Remove from heat.

Carefully ladle out about one-third of the squash mixture into blender. Cover and blend until smooth. Pout blended soup into a stainless 6-quart mixing bowl. Repeat with remaining squash mixture.

Return soup to stockpot and whisk in mascarpone and salt until mascarpone is completely incorporated.Return to a simmer over medium heat and remove from heat. Garnish each serving with sour cream and chives, if desired.

Yield: 8 servings (12 cups)