Squash Soup With Cranberry Dollop

* Exported from MasterCook *

SQUASH SOUP WITH CRANBERRY DOLLOP

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soups Vegetables

Amount Measure Ingredient -- Preparation Method
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3 lb Winter squash such as Acorn
Turban, Kabocha, Butternut
2 tb Margarine
1 c Chopped onion
1 c Chopped carrots
1 c Vegetable broth
1/2 ts Salt
1/8 ts Fresh ground white pepper
1/4 ts Ground nutmeg
2 c Evaporated skim milk
1 c Whole-berry cranberry sauce

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.



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