Click 'abc' to check spelling. 2 c Evaporated skim milk 1 c Whole-berry cranberry sauce Cut squash into large pieces and steam until tender.
Process squash in a food processor with a metal blade until pureed.
Reduce heat to simmer, stir in squash puree and milk. Simmer 5 minutes or until heated through. Adjust seasonings as necessary. Spoon 2 tablespoons of the cranberry sauce in the center of each bowl of soup. Please take a moment to review our Privacy Statement.