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Squash Soup with Cranberry Dollop

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Submitted by gparke14

Creamy puréed winter squash soup with nutmeg and sautéed carrots, topped with a ruby-red whole berry cranberry dollop. A stunning fall soup that’s lighter than it looks thanks to skim evaporated milk.

YIELD

8 servings

PREP

15 min

COOK

25 min

READY

40 min

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.

Ingredients

3 1.4
POUNDS KG WINTER SQUASH
such as acorn, turban, kabocha, butternut
2 30
TABLESPOONS ML MARGARINE
1 237
CUP ML ONIONS
chopped
1 237
CUP ML CARROTS
chopped
1 237
½ 2.5
TEASPOON ML SALT
0.6
TEASPOON ML WHITE PEPPER
ground
¼ 1.3
TEASPOON ML NUTMEG
ground
2 473
CUPS ML EVAPORATED MILK
skim
1 237
CUP ML CRANBERRY SAUCE
whole berry

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; sauté 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 purée 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 306g (10.8 oz)
Amount per Serving
Calories 168 31% from fat
 % Daily Value *
Total Fat 6g 9%
Saturated Fat 2g 10%
Trans Fat 0g
Cholesterol 9mg 3%
Sodium 644mg 27%
Total Carbohydrate 9g 9%
Dietary Fiber 4g 14%
Sugars g
Protein 8g
Vitamin A 65% Vitamin C 22%
Calcium 14% Iron 5%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Trans-fat Free, Good source of fiber
 
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