Squash Soup With Cranberry Dollop
| 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
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Nutrition (calculated from recipe ingredients)
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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