Pretty Autumn Soup

• 2-1/2 cups cubed peeled butternut squash
• 1 large sweet potato, peeled and cubed
• 3 medium carrots, sliced
• 1/4 cup thawed orange juice concentrate
• 3 cups fat-free milk
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 3 tablespoons reduced-fat sour cream
• 2 tablespoons minced chives
• 1 tablespoon sesame seeds, toasted

1. Place the squash, sweet potato and carrots in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 12-16 minutes or until tender. Cool slightly. Transfer to a food processor; add juice concentrate. Cover and process until smooth.
2. Transfer to a large saucepan; stir in the milk, salt and pepper. Cook and stir over low heat until heated through (do not boil). Top each serving with 1-1/2 teaspoons sour cream, 1 teaspoon chives and 1/2 teaspoon sesame seeds.

butternut squash, sweet potato, carrots, orange juice, milk, salt, pepper, sour cream, chives, sesame seeds

Taken from www.tasteofhome.com/recipes/pretty-autumn-soup/ (may not work)