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Butternut/Pumpkin: Sweet Potato & Squash Soup

Source of Recipe

AMA Family Health Cookbook


List of Ingredients

1 tablespoon butter
1 medium onion, sliced
2 cups chicken broth + 2 cups
1 1/2 pound peeled and cubed butternut squash -- (from 1 med squash)
1/2 pound peeled and cubed sweet potato -- (from 1 lg potato)
2 large carrots, peeled and sliced
1 1/2 teaspoons crumbled dried sage
1/2 teaspoon ground mace
1/2 teaspoon ground ginger
1/2 teaspoon hot pepper sauce
salt to taste
1/4 cup sugar
2 tablespoons fresh cranberries
1 cup fresh cranberries


Recipe

Heat butter in large saucepan or soup pot. Add onion and cook over medium low heat, stirring frequently, until softened and golden brown, about 10 minutes. Add 2 cups of the broth and the squash, potato, carrots, sage, mace and ginger. Bring to a boil, cover and cook over low heat until the vegetables are very tender, 20-25 minutes.

In a food processor or blender, puree the vegetable mixture, in batches if necessary, pulsing until smooth. This recipe can be made to this point up to 2 days ahead and refrigerated, or frozen for 1 month.) Return puree to saucepan and whisk in the remaining 2 cups broth. Simmer gently until heated through. Season with pepper sauce and salt to taste.

In a small saucepan, combine the sugar with 1/3 cup water. Bring to a boil, stirring until the sugar dissolves, and add the cranberries. Cook uncovered over medium heat, stirring occasionally, until the cranberries soften and burst, about 10 minutes. Cool slightly. In a food processor or blender, puree the cranberries with orange juice until smooth. Ladle the hot soup into bowls. Top with a spoonful of cranberry puree and draw tip of knife thru the puree to create a decorative swirl. Makes 6 side-dish servings.