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Acorn squash & sweet potato

Yield: 8 Servings

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. Recipe By : Family Circle Magazine Nov 1993

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European Recipes from Italy, Spain, France and More