Squash Soup With Cranberry Dollop

Recipe Ingredients

3 lbs	1362g / 48oz	Winter squash such as acorn
		Turban - kabocha, butternut
2 tablespoons	30ml	Margarine
1 cup	62g / 2.2oz	Chopped onion
1 cup	110g / 3.9oz	Chopped carrots
1 cup	237ml	Vegetable broth
1/2 teaspoon	2.5ml	Salt
1/8 teaspoon	0.6ml	Fresh ground white pepper
1/4 teaspoon	1.3ml	Ground nutmeg
2 cups	474ml	Evaporated skim milk
1 cup	237ml	Whole-berry cranberry sauce

Recipe Instructions

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 sauce pan 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.

Source:
Cooking Light, October 1994, page 134

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.