Wednesday, December 7, 2011

Butternut Soup with a Swirl of Cranberry

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.

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