Yield: 8 Servings
|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|
|¼ teaspoon||White Pepper|
|¼ cup||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. 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.
Posted to MC-Recipe Digest V1 #176 Date: Tue, 30 Jul 1996 19:52:15 -0700 From: "Keri, J. (Mike)" <mkeri@...> NOTES : Recipe adjusted to lower the fat content.