Squash Soup with Cranberry Dollop

That cranberry dollop in the center of each bowl is the move that turns a simple squash soup into a showpiece. Ruby red against the golden purée, it looks like something from a food magazine cover and takes about five seconds to execute.

Any winter squash works here: acorn, butternut, kabocha, turban. Steam it until soft, scoop out the flesh, and purée it smooth. Sautéed onions and carrots add sweetness, while nutmeg and white pepper keep the seasoning warm and subtle.

Skim evaporated milk gives the soup a creamy richness without the fat of heavy cream. It has that slightly caramelized flavor from the evaporation process that actually works beautifully with the natural sweetness of the squash.

Pro Tips

• Sauté the onions and carrots gently until tender but not browned. You want their sweetness, not caramelized flavor, in this delicate soup.
• Use white pepper instead of black. It blends invisibly into the golden soup and has a gentler, more floral heat.
• Spoon the cranberry sauce into the center of each bowl just before serving. It should sit on top like a garnish, not get stirred in.
• This soup is a natural fit for Thanksgiving dinner or any fall gathering where you want to impress without spending all day in the kitchen.