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Home > Education Resources > Liver Lowdown > Liver Lowdown Oct/Nov 15 > Recipe of the Month

Liver Lowdown


Provided by the American Liver Foundation Connecticut Division

Butternut and Granny Smith Apple Soup from Chef Nicola Mancini of La Tavola Ristorante


For Soup

1 (2 or 3 pounds) butternut squash, peeled and seeded

2 Tablespoons unsalted butter

1 Medium onion, chopped

6 Cups chicken stock

1 Cup leeks

2 Granny smith apples

2 Tablespoons honey

Nutmeg to taste

Salt and pepper to taste

For the Mascarpone Topping:

½ Cup mascarpone cheese

½ Teaspoon cinnamon

1 ounce whole milk


Cut Squash into 1-inch chunks. In a large pot, melt butter. Add onions, leeks, and apples. Cook until translucent, about 8 minutes.

Add squash and stock, bring to a simmer, about 20 to 25 minutes.

Blend with a blender or alternatively remove squash and apple chucks with slotted spoon and puree in a blender and return to the soup.

Stir and season with nutmeg, salt and pepper.

For the mascarpone topping, combine all the ingredients and stir until fully incorporated.

Return to the October/November 2015 Liver Lowdown Menu

Page updated: October 22nd, 2015


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