Soups:

Winter Squash & Cranberry Soup ala Susan

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Ingredients

Soup:
2 acorn squash (may substitue 2 pounds of sweet potatoes)
2 butternut squash
8 tablespoons (1 stick) butter
8 teaspoons brown sugar
3 peeled carrots, halved
1 large onion, sliced thin
10 cups chicken broth
1 teaspoon ground ginger
1 teaspoon cinnamon
Salt and pepper to taste
Relish:
1 cup sliced cranberries
1/2 cup orange juice

Instructions

Preheat oven to 350 degrees. Cut squashes in half lengthwise. Remove seeds. Place squash halves skin side down in a roasting pan. Fill cavity of each squash with 2 tablespoons of butter and 2 teaspoons of brown sugar. Place carrot and onion slices around squash in pan. Pour 2 cups of broth over the squash and vegetables. Cover pan with aluminum foil and bake 2 hours. Remove pan from oven and cool. Scoop squash out of its skin and place in a soup pot. Add carrots, onions and cooking liquid as well as remaining chicken broth. Add ginger, cinnamon, salt and pepper and stir well. Bring soup to a boil, reduce heat, and simmer uncovered 10 minutes. Puree soup in batches in blender or food processor until smooth. Return soup to pot and reheat on low. To make relish, blend cranberries and orange juice until smooth. Serve soup with cranberry relish swirled into it. This works best if relish is swirled with a serving spoon into each individual bowl of soup, but it also may be swirled into the entire soup mixture.

Hannah Cosdon
Rock Island