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Butternut Squash Soup and Cranberry Puree

Serves 6-8 people

SOUP:        1 small onion, diced small
                    2 carrots, diced small
                    2 oz whole butter
                    1/8 tsp mace
                    1/8 tsp ginger
                    1 bay leaf and white pepper as needed
                    salt as needed

                    1 1/2 lbs butternut squash peeled (one squash)
                    cut into cubes
                    1/2 pound sweet potatoes, peeled chopped into cubes
                    3 pints chicken broth

Heat a heavy pot and melt butter.  Add the onion and carrots and a pinch of salt.  Cook slowly until soft, about 8 min.  Do not brown.  Add mace, ginger, bay leaf, white pepper, and salt cook for 3 min.  Add sweet potatoes, squash and chicken broth.  Simmer for 30 min until tender.  Remove from heat and let cool for a while.  Puree in small batches using a blender or food processor.  Adjust seasoning and hold hot until ready to serve, or cool and refrigerate.

PUREE
1/2 package fresh cranberries (12 oz bag)
2 oz.  port wine
1 tbsp granulated sugar
pinch of cinnamon (and cloves if you like them)

In a sauce pan, combine the cranberries, port wine and sugar.  Simmer over medium heat for 10 min. until cranberries burst and mixture starts to thicken.  Remove from heat and let cool for a while.  Puree in a blender or food processor.  Strain sauce and hold warm.  Ladle soup into bowl and top with cranberry puree.  Drizzle or dot with a spoon.  Use about 1 or 2 tablespoons for each bowl.