Recipe - Acorn Squash And Sweet Potato

1 lg Onion; chopped, 1 C
1 One half pound Sweet Potatoes; pared &
cubed,
; (about 5 C)
1 small Acorn Squash; quartered,
seeded,
; pared (about 4 C)
13 Three fourths ounce Chicken Broth; vegetarian
4 tablespoon Nonfat Milk; to 6 T
One half teaspoon Salt
One fourth teaspoon White Pepper
One fourth 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.
Posted to MCRecipe Digest V1 #176

Date: Tue, 30 Jul 1996 19:52:15 0700

From: "Keri, J. (Mike)" mkeri@img.net
NOTES : Recipe adjusted to lower the fat content.