Acorn Squash And Sweet Potato

• 1 large onion -- chopped; 1 C
• 1 1/2 pounds Sweet Potatoes -- peeled and cubed (about 5 C)
• 1 small acorn squash -- quartered, seeded, pared (about 4 C)
• 13 3/4 ounces Chicken Broth -- vegetarian
• 4 tablespoons Skim milk -- to 6 T
• 1/2 teaspoon Salt
• 1/4 teaspoon White Pepper
• 1/4 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.

Per serving: Cal 105.8; Fat 0.8 g; Carbs 20.9 g; Protein 4.7 g; Sodium 435 mg; Dietary Fiber 2.1 g; CFF 6.3%

Serving Size : 8 (2 PTS)