Roasted Acorn Squash Soup With Apples And Hazelnuts

• 2 each Acorn squash, peeled, halved and remove seeds
• 2 each Carrots, chopped
• 1 Granny Smith apple, peeled cored and chopped
• 1 Yellow onion, peeled and chopped
• 1/4 teaspoon Ginger, dry ground
• 1/8 teaspoon Allspice, ground
• 4 cups Chicken stock or vegetable broth
• 1 ounce Fresh Sage, torn into small pieces
• 4 tablespoon Mascarpone Cheese
• To Taste Black Pepper
• To Taste Kosher Salt
• 2 Tablespoon Hazelnuts, toasted and rough chop

1. 1. In a soup pot, over medium-high heat combine the squash, carrot, apple, onion, ginger, allspice and chicken stock. Bring to a boil and reduce heat to a simmer. Simmer for 1 hour 15 minutes or until the squash is very tender.
2. 2. Remove the pot from the heat and blend with a handheld immersion blender. Or you can use an upright blender in small batches if you do not have a handheld.
3. 3. Fold in the mascarpone cheese and sage leaves until well incorporated, season with salt and pepper.
4. 4. Garnish soup with hazelnuts.

acorn squash, carrots, apple, yellow onion, ginger, allspice, chicken, mascarpone cheese, black pepper, salt, hazelnuts

Taken from www.epicurious.com/recipes/member/views/roasted-acorn-squash-soup-with-apples-and-hazelnuts-50105942 (may not work)