Acorn Squash And Sweet Potato (2 PTS)

Recipe Ingredients

1 cup	62g / 2.2oz	Onion - chopped; 1 C (large)
1 1/2 lbs	681g / 24oz	Sweet Potatoes - peeled and cubed
1		Acorn squash - quartered, seeded, (small)
13 3/4 oz	390g	Chicken Broth - vegetarian
4 tablespoons	60ml	Skim milk - to 6 T
1/2 teaspoon	2.5ml	Salt
1/4 teaspoon	1.3ml	White Pepper
1/4 cup	59ml	Nonfat Sour Cream - optional
		Ground Nutmeg - optional

Recipe Instructions

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.

Recipe adjusted to lower the fat content.

Source:
Mr. Paul Newman's, Newman's Own Cookbook

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