Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 lb Winter squash such as Acorn
Turban, Kabocha, Butternut
2 tb Margarine
1 c Chopped onion
1 c Chopped carrots
1 c Vegetable broth
1/2 ts Salt
1/8 ts Fresh ground white pepper
1/4 ts Ground nutmeg
2 c Evaporated skim milk
1 c 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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