| 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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