Squash Soup with Cranberry Dollop
Yield
8 servingsPrep
15 minCook
25 minReady
40 minLow Cholesterol, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | pounds |
winter squash
such as acorn, turban, kabocha, butternut |
|
| 2 | tablespoons |
margarine
|
|
| 1 | cup |
onions
chopped |
|
| 1 | cup |
carrots
chopped |
|
| 1 | cup |
vegetable stock
|
|
| ½ | teaspoon |
salt
|
|
| ⅛ | teaspoon |
white pepper
ground |
|
| ¼ | teaspoon |
nutmeg
ground |
|
| 2 | cups |
evaporated milk
skim |
|
| 1 | cup |
cranberry sauce
whole berry |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.4 | kg |
winter squash
such as acorn, turban, kabocha, butternut |
|
| 3E+1 | ml |
margarine
|
|
| 237 | ml |
onions
chopped |
|
| 237 | ml |
carrots
chopped |
|
| 237 | ml |
vegetable stock
|
|
| 2.5 | ml |
salt
|
|
| 0.6 | ml |
white pepper
ground |
|
| 1.3 | ml |
nutmeg
ground |
|
| 473 | ml |
evaporated milk
skim |
|
| 237 | 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.
