Cream of Butternut Squash and Cranberry Soup
| Yield: | 1 Servings |
| Categories: |
| FOR THE CRANBERRY PUREE | ||
| 1 | pk | (12-oz) picked over; cranberries (about 3 cups) |
| 1 | c | Ruby port |
| 1/2 | c | Sugar |
| FOR THE SOUP | ||
| 1 | lg | Onion; chopped |
| 2 | Carrots; sliced thin | |
| 1/2 | Stick (1/4 cup) unsalted butter | |
| 3/4 | ts | Ground mace |
| 1/2 | ts | Ground ginger |
| 1/2 | ts | White pepper plus additional to taste |
| 3 | lb | Butternut squash; peeled, seeded, and cut into 1-inch pieces |
| 2 | Sweet potatoes (about 1 1/4 pounds), peeled and cut into 1-inch pieces | |
| 6 | c | Chicken broth |
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