Squash Soup with Cranberry Dollop Recipe

Name: Squash Soup with Cranberry Dollop
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 pounds winter squash such as acorn, turban, kabocha, butternut; 2 tablespoons margarine; 1 cup onions chopped; 1 cup carrots chopped; 1 cup vegetable stock; 1/2 teaspoon salt; ⅛ teaspoon white pepper ground; 1/4 teaspoon nutmeg ground; 2 cups evaporated milk skim; 1 cup cranberry sauce whole berry

Servings: persons

3 pounds winter squash such as acorn, turban, kabocha, butternut
2 tablespoons margarine
1 cup onions chopped
1 cup carrots chopped
1 cup vegetable stock
1/2 teaspoon salt
⅛ teaspoon white pepper ground
1/4 teaspoon nutmeg ground
2 cups evaporated milk skim
1 cup cranberry sauce whole berry

1
Cut squash into large pieces and steam until tender.
2
Remove cooked squash from shells; measure 4 cups pulp and reserve remainder for another dish.
3
Process squash in a food processor with a metal blade until pureed.
4
Set aside.
5
In a large ssaucepan or dutch oven, melt margarine; saute onion and carrots for about 5 minutes or until tender but not brown.
6
Stir in broth, salt, pepper and nutmeg; bring to boiling.
7
Reduce heat to simmer, stir in squash puree and milk.
8
Simmer 5 minutes or until heated through.
9
Adjust seasonings as necessary.
10
Spoon 2 tablespoons of the cranberry sauce in the center of each bowl of soup.

2566

kcal

Calories

279

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 pounds winter squash such as acorn, turban, kabocha, butternut, 2 tablespoons margarine, 1 cup onions chopped, 1 cup carrots chopped, and more.

Yes, Squash Soup with Cranberry Dollop falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Squash Soup with Cranberry Dollop

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