Ingredients
- 3 lb winter squash such as acorn
- 2 c evaporated skim milk
- 1 c vegetable broth
- 1 c berry cranberry sauce (whole)
- 1 c carrots (chopped)
- 1 c onion (chopped)
- 2 tb margarine
- 1/2 ts salt
- 1/4 ts nutmeg (ground)
- 1/8 ts pepper (fresh ground white)
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.