acorn Squash and Sweet Potato Soup
1 large Onion,
chopped (1 cup)
1 1/2 pounds
Sweet Potatoes, peeled and cubed (5 cups)
1 small Acorn
Squash, seeded and cubed
13 3/4 ounces
1/4 cup Sour
Sliced Almonds; toasted
in oil in large saucepan over med. heat until onion is golden, about 8 minutes. Add potatoes, squash and broth. Simmer, covered,
until vegetables are tender, about 25 min. Cool slightly.
small batches, place the vegetables with the liquid in a blender or food processor. Whirl until pureed. Return the puree to
Stir in the
milk to desired consistency. Season with salt and pepper. Heat over low heat. Remove to heated bowls. Top each serving with
dollop of sour cream and a sprinkle of almonds and nutmeg.