Squash soup with cranberry dollop
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | pounds | Winter squash such as Acorn |
| Turban, Kabocha, Butternut | ||
| 2 | tablespoons | Margarine |
| 1 | cup | Chopped onion |
| 1 | cup | Chopped carrots |
| 1 | cup | Vegetable broth |
| ½ | teaspoon | Salt |
| ⅛ | teaspoon | Fresh ground white pepper |
| ¼ | teaspoon | Ground nutmeg |
| 2 | cups | Evaporated skim milk |
| 1 | cup | Whole-berry cranberry sauce |
Directions
Cut squash into large pieces and steam until tender. Remove cooked squash from shells; measure 4 cups pulp and reserve remainder for another dish. Process squash in a food processor with a metal blade until pureed. Set aside. In a large ssaucepan or dutch oven, melt margarine; saute onion and carrots for about 5 minutes or until tender but not brown. Stir in broth, salt, pepper and nutmeg; bring to boiling. Reduce heat to simmer, stir in squash puree and milk.
Simmer 5 minutes or until heated through. Adjust seasonings as necessary. Spoon 2 tablespoons of the cranberry sauce in the center of each bowl of soup.