Ingredients

1 large onion, chopped (1 cup)
1 tablespoon vegetable oil
1 1/2 pounds sweet potatoes, pared and cubed (about 5 cups)
1 small acorn squash (about 1 pound), quartered, seeded and pared (about 4 cups)
1 can (13 3/4 ounces) chicken broth
4 to 6 Tbs. milk
1/2 tsp. salt
1/4 tsp white pepper
1/4 cup dairy sour cream (optional)
Ground nutmeg (optional)
2 Tbs. sliced almonds, toasted (optional)
 

Directions

1. Sauté onion in oil in large saucepan over medium heat until onion is golden, about 8 minutes. Add potatoes, squash and broth. Simmer, covered, until vegetables are tender, about 25 minutes. Cool slightly.
2. Working in batches, place the vegetables with their liquid in food processor. Whirl until pureed. Return the puree to the saucepan. Stir in milk for desired consistency. Season with salt and pepper. Heat over low heat.
3. Top each serving with dollop of sour cream and a sprinkle of nutmeg and almonds, if you wish.
 

Nutrient value per serving: 134 calories, 2 g protein, 3 g fat, 26 g carbohydrate, 385 mg sodium, 0 mg cholesterol.

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