The abundance of butternut squash available this time of year makes the "Butternut Soup with a Swirl of Cranberry" (page 170) a healthy and delicious way to enjoy this vegetable powerhouse. The soup is a blend of puréed squash, onion, potato, and carrot, in a broth seasoned with allspice and ginger. It's so easy to make, and the cranberry swirl (a mixture of cranberry sauce and orange juice) is an especially pretty touch, offering a bright spot of contrasting color and flavor. This soup would make a wonderful first course at a holiday meal. The only change I made to was to omit the oil when sautéing the veggies, thus keeping the dish virtually fat-free.