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Squash Soup With Cranberry Dollop

Squash Soup With Cranberry Dollop recipe image
A comforting blend of steamed winter squash, onions, and carrots, pureed until silky smooth. Lightly spiced with nutmeg and white pepper, and enriched with evaporated skim milk for a creamy texture. Finished with a dollop of whole-berry cranberry sauce for a bright, tangy contrast. Perfect for fall and winter dinners or as an elegant starter.
Cooking Method: , ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 8
Calories: 88.5
Dietary: Gluten-free, Vegetarian
Description
A comforting blend of steamed winter squash, onions, and carrots, pureed until silky smooth. Lightly spiced with nutmeg and white pepper, and enriched with evaporated skim milk for a creamy texture. Finished with a dollop of whole-berry cranberry sauce for a bright, tangy contrast. Perfect for fall and winter dinners or as an elegant starter.
Ingredients
  • 3 pounds Winter squash such as Acorn
  • 2 tbsp Margarine or butter
  • 1 cup Chopped onion
  • 1 cup Chopped carrots
  • 1 cup Vegetable broth
  • 1/2 tsp Salt
  • 1/8 tsp Fresh ground white pepper
  • 1/4 tsp Ground nutmeg
  • 2 cups Evaporated skim milk
  • 1 cup Whole-berry cranberry sauce
Directions
  1. 1
    Peel, seed, and cut the winter squash into large chunks.
  2. 2
    Steam the squash pieces until they are fork-tender.
  3. 3
    Remove the cooked pulp from the squash shells, discarding any skin.
  4. 4
    Measure out 4 cups of the squash pulp and reserve the rest for another use.
  5. 5
    Process the 4 cups of squash pulp in a food processor or blender until completely smooth.
  6. 6
    In a large saucepan or Dutch oven, melt the margarine over medium heat.
  7. 7
    Add the chopped onion and carrots, sautéing for about 5 minutes until tender but not browned.
  8. 8
    Stir in the vegetable broth, salt, white pepper, and nutmeg, then bring the mixture to a boil.
  9. 9
    Reduce the heat to a simmer and stir in the pureed squash and evaporated milk.
  10. 10
    Simmer gently for 5 minutes, stirring occasionally, until the soup is heated through.
  11. 11
    Taste and adjust seasoning with additional salt or pepper if needed.
  12. 12
    Ladle the hot soup into bowls and top each serving with 2 tablespoons of whole-berry cranberry sauce.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 88.5kcal
% Daily Value *
Total Fat 0.7g2%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 10.2mg1%
Total Carbohydrate 21.1g8%
Dietary Fiber 4.1g17%
Sugars 9.9g
Protein 3.4g7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: squash soup, winter squash, cranberry sauce, acorn squash, butternut squash, kabocha squash, nutmeg, vegetable broth, healthy dinner, comfort food, holiday appetizer, quick soup, creamy texture, tart topping, fall recipes, winter recipes, onion carrot, blended soup, easy meal, evaporated milk
Read it online: https://www.chefs-mate.com/recipe/squash-soup-with-cranberry-dollop/