Butternut Soup with Cranberry Dash Recipe

Butternut Soup With Cranberry Dash Recipe

Ingredients

Makes 4 to 6 servings

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 1 medium carrot, chopped
• 1/2 teaspoon ground allspice
• 1/4 teaspoon ground ginger
• 1 medium russet potato, peeled and chopped
• 3 pounds butternut squash, peeled, seeded and cut into 1-inch pieces
• 4 cups vegetable broth or water
• salt
• 1/2 cup whole berry cranberry sauce, homemade (Triple Cranberry Relish, ) or canned
• 2 tablespoons fresh orange juice

Method

1. In a large soup pot, heat the oil over medium heat
2. Add the onion and carrot, cover and cook, stirring occasionally, until softened, about 5 minutes
3. Stir in the allspice, ginger, potato, squash, broth and salt to taste
4. Simmer, uncovered, until the vegetables are very soft, about 30 minutes
5. While the soup is cooking, puree the cranberry sauce and orange juice in a blender or food processor
6. Run the pureed cranberry sauce through a strainer and discard solids
7. Set aside
8. When the soup is done cooking, puree it in the pot with an immersion blender or in a blender or food processor, in batches if necessary and return to the pot
9. Reheat the soup and taste, adjusting seasonings if necessary
10. Ladle into bowls, swirl a tablespoon or so of the reserved cranberry puree into the center of each bowl and serve

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