Acorn squash & sweet potato
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | large | Onion -- chopped, 1 C |
| 1½ | pounds | Sweet Potatoes -- pared & |
| Cubed, | ||
| (about 5 C) | ||
| 1 | small | Acorn Squash -- quartered, |
| Seeded, | ||
| Pared (about 4 C) | ||
| 13¾ | ounce | Chicken Broth -- |
| Vegetarian | ||
| 4 | tablespoons | Nonfat Milk -- to 6 T |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | White Pepper |
| ¼ | cup | Nonfat Sour Cream -- |
| Optional | ||
| Ground Nutmeg -- optional | ||
Directions
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. Cool slightly.
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.
Recipe By : Family Circle Magazine Nov 1993
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