2-Butternut Squash
2 Garlic cloves
Pinch of sage
500 grams Mascarpone cheese
Pomegranate Balsamic Reduction
Arthur Avenue Italian Deli Olive oil and vegetable oil
2 cups chicken/vegetable stock


  • Split the butternut squash in half, bake in oven for 1hour at 400* with a little salt, pepper and garlic to taste- until tender and can be scooped
  • Scoop out all the squash from the shell and sauté the squash, sage, & roasted garlic together
  • Add 2 cups of vegetable or chicken stock and 400 gr of mascarpone cheese and let simmer
  • Then take all ingredients from pan and put into food processor and blend, add salt & pepper to taste
  • Whip the remaining 100 grams of mascarpone cheese and once soup is in bowl ready to serve, add a dabble of the whipped cheese and a drizzle of Pomegranate balsamic reduction.