Food recipes
Squash Soup with Cranberry Dollop
Squash Soup with Cranberry Dollop Ingredients: squash, winter, butternut, raw margarine, regular, 80% fat, composite, stick, without salt onions, raw carrots, raw shortening, vegetable, household, composite salt, tabl...
Squash Soup with Cranberry Dollop
Ingredients:
squash, winter, butternut, raw
margarine, regular, 80% fat, composite, stick, without salt
onions, raw
carrots, raw
shortening, vegetable, household, composite
salt, table
spices, pepper, black
spices, nutmeg, ground
milk, fluid, 1% fat, without added vitamin a and vitamin d
cranberry sauce, canned, sweetened
Directions:
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.
Ingredients:
squash, winter, butternut, raw
margarine, regular, 80% fat, composite, stick, without salt
onions, raw
carrots, raw
shortening, vegetable, household, composite
salt, table
spices, pepper, black
spices, nutmeg, ground
milk, fluid, 1% fat, without added vitamin a and vitamin d
cranberry sauce, canned, sweetened
Directions:
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.