Squash Parsnip Sweet Potato Soup with Roasted Grapes Mascarpone

Ingredients

• For the topping
• 9 ounces (250g) seedless red grapes, on the vine
• 2 sprigs rosemary
• 2 tablespoons olive oil
• Flaky sea salt
• 4 ounces (110g) mascarpone
• 3 tablespoons freshly squeezed orange juice
• 1/8 teaspoon fine sea salt
• For the soup
• Extra-virgin olive oil
• 1/2 medium onion, roughly chopped
• 1/2 pound (225g) seeded squash, preferably peeled butternut or Hokkaido with skin, cut into cubes
• 1/3 pound 1/3 pound (150g) peeled parsnip and sweet potato, cut into cubes
• 2 1/2 cups (600ml) homemade or quality store-bought vegetable broth, hot
• 6 sprigs fresh thyme
• 1 bay leaf
• Fine sea salt
• Finely ground black pepper

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