Acorn Squash And Sweet Potato Recipe

• 1 lrg onion minced, 1 C
• 11/2 lb Sweet Potatoes peeled and cubed
• (about 5 C)
• 1 sm acorn squash quartered, seeded,
• pared (about 4 C)
• 133/4 ounce Chicken Broth vegetarian
• 4 Tbsp. Skim lowfat milk to 6 Tablespoons
• 1/2 tsp Salt
• 1/4 tsp White Pepper
• 1/4 c. Nonfat Lowfat sour cream optional
• Grnd Nutmeg optional

1. Saute/fry onion in broth or possibly water in lg.
2. saucepan over med.
3. heat till onion is translucent/soft, about 6 minutes.
4. Add in potatoes, squash and broth.
5. Simmer, covered, till veggies are tender, about 25 minutes.
6. Cold slightly.
7. Working in batches, place the veggies with their liquid in food processor.
8. Whirl till pureed.
9. Return the puree to the saucepan.
10. Stir in the nonfat lowfat milk for desired consistency.
11. Season with salt and pepper.
12. Heat over low heat.
13. Top each serving with dollop of nonfat lowfat sour cream and a sprinkle of nutmeg.
14. NOTES : Recipe adjusted to lower the fat content.

onion, sweet potatoes, acorn, chicken broth vegetarian, milk, salt, white pepper, sour cream, nutmeg

Taken from cookeatshare.com/recipes/acorn-squash-and-sweet-potato-62350 (may not work)