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SERVES 4
2 white butternut squash, cut in half lengthwise, seeds removed
1 tablespoon canola oil
1 tablespoon plus 2 teaspoons salt, divided
1/4 cup butter
1/2 cup chopped shallots
1/4 cup honey
1 quart vegetable stock or broth (or water)
1 teaspoon freshly ground black pepper
4 tablespoons mascarpone cheese
1 tablespoon chopped fresh parsley leaves
1 tablespoon chopped fresh basil leaves
Preheat oven to 375 degrees Fahrenheit. Rub squash with canola oil and sprinkle with 1 tablespoon salt. Place squash cut side down on a parchment lined backing sheet. Bake 45 minutes or until tender when pierced with a knife. Remove from oven and set aside until cool enough to handle. Scoop flesh from skin into a bowl and set aside.
Melt butter in a large pot over medium heat, add shallots and cook until fragrant, about 3 minutes. Add squash, honey, and stock; bring to a boil, reduce to a simmer and cook 20 minutes, or until flavors have melded.
Place soup, in batches, into the pitcher of a blender and puree until smooth. Add remaining 2 teaspoons of salt and pepper, add more or less to taste. Ladle soup into bowls, top each with a tablespoon of mascarpone and sprinkle with parsley and basil.
