Squash Soup With Cranberry Dollop Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
3 lbs: Winter squash such as Acorn,
Turban, Kabocha, Butternut
2 tbsp: Margarine,
1 cup: Chopped onion,
1 cup: Chopped carrots,
1 cup: Vegetable broth,
1/2 tsp: Salt,
1/8 tsp: Fresh ground white pepper,
1/4 tsp: Ground nutmeg,
2 cup: Evaporated skim milk,
1 cup: Whole-berry cranberry sauce,
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; 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.
Source from luhu.jp
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.
Source from luhu.jp