Acorn Squash and Sweet Potato

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Acorn Squash And Sweet Potato

 

1 large onion, chopped

1 1/2 lb. sweet potatoes, pared and cubed

1 small acorn squash, quartered and seeded

13 3/4 oz. chicken-style broth

4 Tbsp. soymilk or alternative

1/2 tsp. salt

1/4 tsp. white pepper, optional

1/4 cup non-dairy sour cream (Tofutti or homemade)

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 milk alternative for desired consistency.

Season with salt and pepper.

Heat over low heat.

 

Top each serving with dollop of soy sour cream and

a sprinkle of nutmeg.