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Squash Soup With Cranberry Dollop

Squash Soup With Cranberry Dollop comes together with Onion, Carrots, Vegetable Broth, Salt, and Fresh Ground White Pepper. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 1 cup
• 1 cup
• 1 cup
• 1/2 tsp
• 1/8 tsp
• 2 cup
• 1 cup

Method (preview)

1. 1

   Cut squash into large pieces and steam until tender. Remove cooked squash from shells; measure 4 cups pulp and reserve remainder for another dish.

2. 2

   Set aside.

3. 3

   In a large ssaucepan or dutch oven, melt margarine; saute onion and carrots for about 5 minutes or until tender but not brown.

4. 4

   Stir in broth, salt, pepper and nutmeg; bring to boiling.

5. 5

   Reduce heat to simmer, stir in squash puree and milk.

6. 6

   Simmer 5 minutes or until heated through.

7. 7

   Adjust seasonings as necessary.

8. 8

   Spoon 2 tablespoons of the cranberry sauce in the center of each bowl of soup.