Preparation Time :1:15
Serving Size : 8
Ingredient
1 large onion -- chopped,
1 1/2 pounds Sweet Potatoes -- peeled and cubed (about 5 cups)
1 small acorn squash -- quartered, seeded, pared (about 4cups)
13 3/4 ounces Chicken Broth
4 tablespoons
1% low-fat milk -- to 6 T
1/2 teaspoon Salt
1/4 teaspoon White Pepper
1/4 cup Light sour cream -- optional
Ground Nutmeg -- optional
Preparation Method:
1. Saute onion in broth or water in lg. saucepan over med.
2. Heat until onion istranslucent, about 6 min.
3. Add potatoes, squash and broth.
4. Simmer, covered,until veggies are tender, about 25 min.
5. Cool slightly.
6. Working in batches, place the veggies with their liquid in food processor.
7. Whirl until pureed.
8. Return the puree to the saucepan.
9. Stir in the nonfatmilk for desired consistency.
10. Season with salt and pepper.
11. Heat over lowheat.
Top each serving with dollop of light sour cream and a sprinkle of nutmeg.
Per Serving (excluding unknown items): 1
05 Calories;
1g Fat (6.3% caloriesfrom fat);
3g Protein;
23g Carbohydrate;
3g Dietary Fiber;
1mg Cholesterol;
304mg Sodium.
Exchanges:
1 1/2 Grain(Starch);
0 Lean Meat;
0 Vegetable;
0Non-Fat Milk;
0 Fat;
0 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0
