Red Kuri Squash Soup

• 4 cups Red Kuri squash, peeled & rough chopped (can substitute sugar pumpkin or butternut squash)
• 1 small white onion, sliced
• 1 large parsnip, rough chopped
• 1 large carrot, rough chopped
• 2 cups water
• 1 quart milk
• ½ tsp cardamom pods or ¼ tsp ground cardamom
• 2 tbsp salt
• 1 tbsp pepper
• 5 tbsp butter

Cranberry Compote

• ½ cup dried cranberries, rehydrated with water (enough to cover cranberries)
• 1 tsp fresh rosemary
• ½ cup brown sugar

1. Cook first 7 ingredients ingredients on medium heat
2. Bring to a boil, then lower heat and simmer for 30 minutes
3. Add salt, pepper and butter and puree in a blender or with an immersion blender

Cranberry Compote

1. Cover dried cranberries with water and rehydrate for at least an hour
2. Pour cranberries and water in a sauce pan with the brown sugar and simmer for 15 minutes
3. Add fresh rosemary and simmer for an additional 5 minutes
4. Serve a dollop on top of a bowl of the squash soup
5. Will keep for 2 weeks in the refrigerator