Name: Squash Soup with Cranberry Dollop
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

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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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