Acorn Squash And Sweet Potato
Serving Size : 8
1 Lg Onion -- chopped, 1 C
1 1/2 Lb Sweet Potatoes -- pared & cubed, -- (about 5 C)
1 Sm Acorn Squash -- quartered, seeded, -- pared (about 4 C)
13 3/4 Oz Chicken Broth -- vegetarian
4 Tbsp Nonfat Milk -- to 6 T
1/2 Tsp Salt
1/4 tsp White Pepper
1/4 C Nonfat Sour Cream -- optional
Ground Nutmeg -- optional
Saute onion in broth or water in lg. saucepan over med. heat until onion
is translucent, about 6 min.
Add potatoes, squash and broth. Simmer, covered, until veggies are tender, about 25 min.
Working in batches, place the veggies with their liquid in food processor.
Whirl until pureed. Return the puree to the saucepan.
Stir in the nonfat milk for desired consistency.
Season with salt and pepper. Heat over low heat.
Top each serving with dollop of nonfat sour cream and a sprinkle of nutmeg.