Squash soup with cranberry dollop
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Squash soup with cranberry dollop
  Squash    Cranberry    Soups    Vegetables  
Last updated 6/12/2012 1:24:39 AM. Recipe ID 58290. Report a problem with this recipe.
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      Title: Squash soup with cranberry dollop
 Categories: Soups, Vegetables
      Yield: 8 Servings
 
      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
 
  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.
 




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Recipe ID 58290 (Apr 03, 2005)

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