Squash Soup With Cranberry Dollop

Name: Squash Soup With Cranberry Dollop
Yield: 8.0
Ingredients: 3.0 pound Winter Squash Such As Acorn Turban Kabocha Butternut; 2.0 tablespoon Margarine; 1.0 cup Chopped Onion; 1.0 cup Chopped Carrots; 1.0 cup Vegetable Broth; 0.5 teaspoon Salt; 0.125 teaspoon Fresh Ground White Pepper; 0.25 teaspoon Ground Nutmeg; 2.0 cup Evaporated Skim Milk; 1.0 cup Whole Berry Cranberry Sauce

Squash Soup With Cranberry Dollop — ein Community-Rezept auf Potlikkr.

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🍽 Für 8.0

Zutaten

3.0 lb Winter Squash Such As Acorn Turban Kabocha Butternut
2.0 tbsp Margarine
1.0 cup Chopped Onion
1.0 cup Chopped Carrots

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Zubereitung (Vorschau)

1
Cut squash into large pieces and steam until tender. Remove cooked squash
2
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

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