Ingredients
1 C onion, chopped
1/2 lb sweet potato, cubed
1 small acorn squash, quartered, seeded, pared
13-3/4 oz chicken broth
4 T nonfat milk
1/2 t salt
1/4 t white pepper
1/4 c sour cream
Ground nutmeg
Salt & pepper
Preparation
Saute onion until translucent over medium heat. Add potato, squash & broth. Simmer covered 25 minutes. Working in batches, place veggies with liquid in food processor. Whirl until pureed. Return puree to sauce pan. Stir in milk. Season with salt & pepper. Heat over low heat. Top each serving with a dolop of sour cream & a sprinkle of nutmeg.
