1 large onion -- chopped, 1 c
1 1/2 lb sweet potatoes -- pared &
1 cubed,
1 (about 5 c)
1 small acorn squash -- quartered,
1 seeded,
1 pared (about 4 c)
13 3/4 oz chicken broth --
1 vegetarian
4 tbsp nonfat milk -- to 6 t
1/2 tsp salt
1/4 tsp white pepper
1/4 cup nonfat sour cream --
1 optional
1 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
Servings: 8 servings
Acorn Squash & Sweet Potato Recipe brought to you by Recipe Ideas
Categories: Squash; Vegetable
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We hope you enjoy this Acorn Squash & Sweet Potato recipe.
