Pumpkin Soup With Cranberries & Sage

• 1 pound Sugar Pumpkin or Butternut Squash
• 2 tablespoons Olive Oil
• 1/2 cup Onion- chopped
• 1/2 cup Celery- chopped
• 1/2 cup Carrot- chopped
• 1 cup Apples- peeled and chopped
• 1 cup Cranberries- fresh or frozen
• 2 teaspoons Ginger- freshly grated
• 2 tablespoons Sage- fresh and chopped
• 1 pinch each- Cinnamon, Allspice and Nutmeg
• 1 quart Chicken Stock
• Salt & Pepper- to taste
• 1 cup Cranberry Juice- (optional)

1. Peel and chop the pumpkin or squash. Heat the oil in large pot over medium heat and add vegetables, including pumpkin. Then add the apples and cranberries, stirring often. After a couple of minutes, add the seasoning, stock, and juice (if you use it) and bring to a boil.
2. Reduce heat and cook until vegetables are tender. Puree in a blender, or use a blender stick to make a creamy puree. Put back on the stove to heat. If the soup is too thick, thin down with a little more stock or white wine. Taste and adjust seasonings as necessary. You can serve it with a dollop of sour cream, if desired.
3. Enjoy!

sugar, olive oil, onion chopped, apples, cranberries, sage, cinnamon, chicken, salt, cranberry juice

Taken from food52.com/recipes/24096-pumpkin-soup-with-cranberries-sage (may not work)