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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 T Margarine
1 c Chopped onion
1 c Chopped carrots
1 c Vegetable broth
1/2 t Salt
1/8 t Fresh ground white pepper
1/4 t 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

A Message from our Provider:

“Even when life may be difficult, we should thank God for all He does for us—which we do not deserve. #Billy Graham”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 180
Calories From Fat: 32
Total Fat: 3.6g
Cholesterol: <1mg
Sodium: 407.3mg
Potassium: 722.5mg
Carbohydrates: 37.8g
Fiber: 4g
Sugar: 14.6g
Protein: 2.6g


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