Recipe - Squash Soup With Cranberry Dollop

3 pound Winter squash such as Acorn
Turban, Kabocha, Butternut
2 tablespoon Margarine
1 cup Chopped onion
1 cup Chopped carrots
1 cup Vegetable broth
One half teaspoon Salt
1/8 teaspoon Fresh ground white pepper
One fourth teaspoon Ground nutmeg
2 cup Evaporated skim milk
1 cup Wholeberry 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini