Acorn squash & sweet potato
By Yankee Magazine|Jul 22 2007|
Ingredients
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 tb Nonfat Milk — to 6 T
1/2 ts Salt
1/4 ts White Pepper
1/4 c Nonfat Sour Cream — Optional
Ground Nutmeg — optional
Instructions
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.
