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Ingredients
- 1 lrg onion minced, 1 C
- 11/2 lb Sweet Potatoes peeled and cubed
- (about 5 C)
- 1 sm acorn squash quartered, seeded,
- pared (about 4 C)
- 133/4 ounce Chicken Broth vegetarian
- 4 Tbsp. Skim lowfat milk to 6 Tablespoons
- 1/2 tsp Salt
- 1/4 tsp White Pepper
- 1/4 c. Nonfat Lowfat sour cream optional
- Grnd Nutmeg optional
Directions
- Saute/fry onion in broth or possibly water in lg. saucepan over med. heat till onion is translucent/soft, about 6 minutes. Add in potatoes, squash and broth. Simmer, covered, till veggies are tender, about 25 minutes. Cold slightly.
- Working in batches, place the veggies with their liquid in food processor.
- Whirl till pureed. Return the puree to the saucepan. Stir in the nonfat lowfat milk for desired consistency. Season with salt and pepper. Heat over low heat.
- Top each serving with dollop of nonfat lowfat sour cream and a sprinkle of nutmeg.
- NOTES : Recipe adjusted to lower the fat content.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 2135g | |
| Calories 1765 | |
| Calories from Fat 110 | 6% |
| Total Fat 12.53g | 16% |
| Saturated Fat 7.08g | 28% |
| Trans Fat 0.0g | |
| Cholesterol 31mg | 10% |
| Sodium 2230mg | 93% |
| Potassium 6718mg | 192% |
| Total Carbs 387.58g | 103% |
| Dietary Fiber 57.6g | 192% |
| Sugars 85.94g | 57% |
| Protein 33.65g | 54% |
