Butternut Soup with a Swirl of Cranberry

969 of 1,000 Cookbook Challenge

Butternut Soup with a Swirl of Cranberry p.170-171

INGREDIENTS:

2 TBLS olive oil

1 medium onion, chopped

1 medium carrot, chopped

½ tsp ground allspice

¼ tsp ground ginger

1 medium russet potato, peeled and chopped

3 lbs butternut squash, peeled, seeded, and cut into 1-inch pieces

4 cups vegetable broth, store bought or Homemade

Salt

½ cup whole berry cranberry sauce, canned or Homemade 2

2 TBLS fresh orange juice (substituted with white grape juice)

[Recipe halved]

DIRECTIONS:

- In a large soup pot, heat the oil over medium heat.

- Add the onion and carrot.

- Cover and cook, stirring occasionally, until softened, about 5 minutes.

- Add allspice, ginger, potato, squash, broth, and salt to taste.

- Simmer, uncovered, until vegetables are very soft, about 30 minutes.

- While soup is cooking, puree the cranberry sauce and the juice.

- Run the sauce through a metal strainer.

- Discard the solids, and set aside.

- When the soup is done cooking, puree it in the pot with an immersion blender, or transfer to a blender or food processor, blend, in batches if necessary, until smooth.

- Ladle hot soup into bowls.

- Swirl in 1 to 2 TBLS of cranberry puree.

- Serve.

PERSONAL THOUGHTS:

The soup on its own is very hearty. Itbis super creamy and will stick to your gut. The tart of the puree helps to lighten up the squashy-sweet-potato-ness. It ranked pretty high on our soup favorites, but I does scream Christmas, so might want to only make it during the holidays.

~~~ #LouisianaVegan