*  Exported from  MasterCook  *
 
                     SQUASH SOUP WITH CRANBERRY DOLLOP
 
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Soups                            Vegetables
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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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