I can't believe this is the third squash soup recipe. It's the closest I have come to my favorite squash soup from the Carlin Club in Presque Isle, WI. The cranberry sauce is a must!!! The recipe came to me via Addie Halfmann, Food Writer - Cooking Consultant askaddie.T@charter.net "Fall Favorites 2004"
1 T. butter
1 lg. onion, chopped
4 c. chicken stock or broth, divided
1.5 # peeled, deseeded, cubed butternut squash, about 1 medium
1/2 # peeled, cubed sweet potato, about 1 large
2 lg carrots, peeled and sliced
1.5 t. crumbled dried sage (1 used freshly chopped)
1/2 t ground mace (I didn't have mace se used a little ground nutmeg)
1/2 t ground ginger
1/2 t hot pepper sauce (I used less, definitely add this too taste)
Salt to taste
1/4 c. sugar
1/3 cup water
1 cup fresh cranberries
2 T orange juice
In a large Dutch oven over medium heat, melt butter. Add onion; cook, stirring frequently until softened and golden brown, about 10 minutes. Add 2 cups broth, squash, sweet potato, carrots, sage, mace, and ginger. Bring to a boil; cover, reduce heat to low and cook until vegetables are very tender, 25 - 30 minutes.
In a food processor or blender, puree vegetable mixture. In batches, if necessary, pulsing until smooth. I used an emulsion blender. (Can we made to this point 2 days ahead and refrigerated or frozen for 1 month.)
Return puree to saucepan, whisk in remaining 2 cups broth. Simmer gently until heated through. Season with hot pepper sauce and salt to taste.
In a small sauce pan, over medium heat, combine sugar and water; bring to boil, stirring until the sugar dissolves. Add cranberries. Cook, uncovered, over medium heat, stirring occasionally until cranberries soften and burst, about 10 minutes. Cool slightly. In food processor or blender, puree cranberries with orange juice until smooth. (Can be made 3 days ahead and refrigerated)
Ladle hot soup into bowls. Top with spoonful of cranberry puree; draw tip of knife through puree to create a decorative swirl, or pip through pastry bag using small tip.