Squash soup with cranberry dollop

Ingredients

Quantity		Ingredient
3	pounds	Winter squash such as Acorn
		Turban, Kabocha, Butternut
2	tablespoons	Margarine
1	cup	Chopped onion
1	cup	Chopped carrots
1	cup	Vegetable broth
½	teaspoon	Salt
⅛	teaspoon	Fresh ground white pepper
¼	teaspoon	Ground nutmeg
2	cups	Evaporated skim milk
1	cup	Whole-berry cranberry sauce

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.

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