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Liver Lowdown


Provided by the American Liver Foundation’s Connecticut Division

Butternut and Granny Smith Apple Soup, with Cinnamon Mascarpone, from Chef Nicola Mancini La Tavola Ristorante Waterbury, CT


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.

Serve in a bowl and top with a dollop of the cinnamon mascarpone.

Return to the October 2014 Liver Lowdown Main Menu

Page updated: October 16th, 2014


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