Squash Soup with Cranberry Dollop

• 3 pounds winter squash such as acorn, turban, kabocha, butternut
• 2 tablespoons margarine
• 1 cup onions chopped
• 1 cup carrots chopped
• 1 cup vegetable stock
• 1/2 teaspoon salt
• 18 teaspoon white pepper ground
• 1/4 teaspoon nutmeg ground
• 2 cups evaporated milk skim
• 1 cup cranberry sauce whole berry

1. Cut squash into large pieces and steam until tender.
2. Remove cooked squash from shells; measure 4 cups pulp and reserve remainder for another dish.
3. Process squash in a food processor with a metal blade until pureed.
4. Set aside.
5. In a large ssaucepan or dutch oven, melt margarine; saute onion and carrots for about 5 minutes or until tender but not brown.
6. Stir in broth, salt, pepper and nutmeg; bring to boiling.
7. Reduce heat to simmer, stir in squash puree and milk.
8. Simmer 5 minutes or until heated through.
9. Adjust seasonings as necessary.
10. Spoon 2 tablespoons of the cranberry sauce in the center of each bowl of soup.

winter, margarine, onions, carrots, vegetable stock, salt, white pepper, nutmeg ground, milk, cranberry sauce

Taken from recipeland.com/recipe/v/squash-soup-cranberry-dollop-43565 (may not work)