Squash Soup With Cranberry Dollop Recipe

Step 1

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.

Things You'll Need

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

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