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CATEGORY CUISINE TAG YIELD
Vegetables, Dairy Dutch Soups, Vegetables 8 Servings

INGREDIENTS

3 lb Winter squash such as Acorn
Turban, Kabocha, Butternut
2 tb Margarine
1 c Chopped onion
1 c Chopped carrots
1 c Vegetable broth
1/2 ts Salt
1/8 ts Fresh ground white pepper
1/4 ts Ground nutmeg
2 c Evaporated skim milk
1 c Whole-berry cranberry sauce

INSTRUCTIONS

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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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