As posted on Boston.com

• 4 tablespoons butter
• 1 large onion, chopped
• 1 large carrot, chopped
• 2 ribs celery, chopped
• 1 butternut squash (1 3/4 to 2 pounds), peeled and cut into 1/2-inch dice
• 1 cup apple cider
• 1 cup chicken stock or water
• Salt and pepper, to taste
• 1 tablespoon pure maple syrup
• 2 tablespoons mascarpone cheese
• 1 tablespoon finely chopped fresh chives
• Fresh sage leaves (for garnish)

1. In a soup pot, melt the butter over low heat. Add the onion, carrot, and celery. Cook, stirring often, for 4 minutes. Add the squash. Cook, stirring occasionally, for 10 minutes.
2. Pour in the apple cider. Bring to a boil, lower the heat, and simmer for 10 minutes or until the liquid reduces slightly.
3. Add the chicken stock or water with plenty of salt and pepper. Return to a boil, and simmer for 20 to 25 minutes or until the vegetables soften. Remove the pot from the heat.
4. In a blender, puree the soup in batches until smooth. Return to the pot. Stir in the maple syrup.
5. Ladle into bowls, add a spoonful of mascarpone to each, sprinkle with chives, and garnish with sage leaves. Adapted from Evan Percoco