Recipe for Acorn Squash and Sweet Potato 
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Yield:
8
Ingredients:
Amount Ingredient
1 lrg onion chopped, 1 C
1/2 lb Sweet Potatoes peeled and cubed
(about 5 C)
1 sm acorn squash quartered, seeded,
pared (about 4 C)
3/4 oz Chicken Broth vegetarian
4 tbl Skim milk to 6 T
1/2 tsp Salt
1/4 tsp White Pepper
1/4 cup Nonfat Sour Cream optional
Instructions:
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.

NOTES : Recipe adjusted to lower the fat content.

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