Acorn Squash and Sweet Potato
- 1 lg Onion; chopped, 1 C
- 1 1/2 lb Sweet Potatoes; pared &
- -cubed,
- ; (about 5 C)
- 1 sm Acorn Squash; quartered,
- -seeded,
- ; pared (about 4 C)
- 13 3/4 oz Chicken Broth; vegetarian
- 4 tb Nonfat Milk; to 6 T
- 1/2 ts Salt
- 1/4 ts White Pepper
- 1/4 c 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.
Posted to MC-Recipe Digest V1 #176
Date: Tue, 30 Jul 1996 19:52:15 -0700
From: "Keri, J. (Mike)"
NOTES : Recipe adjusted to lower the fat content.
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.
Posted to MC-Recipe Digest V1 #176
Date: Tue, 30 Jul 1996 19:52:15 -0700
From: "Keri, J. (Mike)"
NOTES : Recipe adjusted to lower the fat content.
