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Squash Soup With Cranberry Dollop


3 lb winter squash such as acorn
1 turban, kabocha, butternut
2 tbsp margarine
1 cup chopped onion
1 cup chopped carrots
1 cup vegetable broth
1/2 tsp salt
1/8 tsp fresh ground white pepper
1/4 tsp ground nutmeg
2 cup evaporated skim milk
1 cup 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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