Ingredients: |
Ingredients: Cranberry Puree:
12-ounce bag of cranberries (about 3 cups), picked over
1 cup Ruby Port
½ cup sugar
Soup:
1 large onion, chopped
2 carrots, sliced thin
½ stick (¼ cup) unsalted butter
¾ teaspoon ground mace
½ teaspoon ground ginger
½ teaspoon white pepper (plus extra to taste)
3 pounds butternut squash, peeled, seeded, and cut into 1-inch pieces
2 sweet potatoes (about 1¼ pounds), peeled and cut into 1-inch pieces
6 cups chicken broth
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Directions: |
Directions:Make the cranberry puree: In a heavy saucepan combine the cranberries, the Port, and the sugar. Simmer the mixture, stirring occasionally, for 7-10 minutes, or until the cranberries burst and the mixture starts to thicken. In a food processor puree the mixture and force the puree through a fine sieve into a bowl, discarding the solids. The puree keeps, covered and chilled for 3 days.
Make the soup: In a large heavy saucepan cook the onion and the carrots in the butter over moderately low heat, stirring occasionally, until the onion is softener, add mace, ginger, ½ teaspoon of white pepper, squash, sweet potatoes, and 4 cups of the broth, and simmer the mixture, covered, for 30 minutes, or until the vegetables are very soft. In a blender or food processor puree the soup in batches, transferring it as it is to a saucepan, and stir in the remaining 2 cups broth, the additional white pepper, and salt to taste. The soup keeps, covered and chilled for 1 day
To serve: Reheat the soup and cranberry puree. Divide the soup amongst the soup bowls and pipe (or drizzle) about 1 tablespoon of the cranberry puree decoratively onto each serving.
Serves 8 |
This recipe for Butternut Squash and Cranberry Soup is from