• Prep Time:
  • Cooking Time:
  • Serves: 8 Servings

Squash Soup with Cranberry Dollop

  • Recipe Submitted by on

Category: Soups, Vegetables

 Ingredients List

  • 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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