Squash Soup with Cranberry Dollop

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.