Fall Vegetable Pistachio Soup

Recipe Ingredients

1 lb	454g / 16oz	Yams or sweet potatoes
1 lb	454g / 16oz	Yellow squash, (acorn, butternut,
		Or banana)
1/2 lb	227g / 8oz	Carrots
1/2 cup	118ml	Frozen apple juice concentrate
1/2 cup	118ml	Shelled natural California pistachios
2 1/2 cups	592ml	Lowfat milk
1/2 teaspoon	2.5ml	Salt
1/2 teaspoon	2.5ml	Freshly-ground black pepper
		Light sour cream or creme fraiche
		Natural California pistachios - chopped

Recipe Instructions

Pare, trim, seed, and chunk vegetables. Place in wide, shallow microwave-safe baking dish. Add 1 inch water, cover, and microwave on high power for 20 to 25 minutes or until tender. Drain.

Combine vegetables with apple juice concentrate in food processor and process until pureed, stopping and scraping container once or twice. Add pistachios and process until they are finely chopped.

Turn into saucepan, add milk, salt and pepper, and heat through. Serve with dollops of sour cream and sprinkle pistachios on top.

This recipe yields six 1 cup servings.

Source:
Jo Merrill/Dakotah on the http://www.eclix.net Food BB

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