🫙 From the Spice Rack
Squash Soup with Cranberry Dollop
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
maineasy
Ingredients8 items
Ingredients
- 3lbwinter squash such as acorn
- 1cup chopped onion
- 1cup chopped carrots
- 1cup vegetable broth
- 1/2tsp salt
- 1/8tsp fresh ground white pepper
- 1/4tsp ground nutmeg
- 2cup evaporated skim milk
Directions
- 1
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
- 2
Remove cooked squash from shells
- 3
measure 4 cups pulp and reserve remainder for another dish
- 4
Process squash in a food processor with a metal blade until pureed
- 5
Set aside
- 6
In a large ssaucepan or dutch oven, melt margarine
- 7
saute onion and carrots for about 5 minutes or until tender but not brown
- 8
Stir in broth, salt, pepper and nutmeg