Pretty Autumn Soup
“Carrots, squash and sweet potato combine to make a healthy and colorful fall soup.” This one’s loaded with vitamin A! Margaret Allen - Abingdon, VA
6 ServingsPrep: 15 min. Cook: 20 min.
Ingredients
- 2-1/2 cups cubed peeled butternut squash
- 1 large sweet potato, peeled and cubed
- 3 medium carrots, sliced
- 1/4 cup thawed orange juice concentrate
- 3 cups fat-free milk
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 3 tablespoons reduced-fat sour cream
- 2 tablespoons minced chives
- 1 tablespoon sesame seeds, toasted
Directions
- Place the squash, sweet potato and carrots in a steamer basket; place
- in a large saucepan over 1 in. of water. Bring to a boil; cover and
- steam for 12-16 minutes or until tender. Cool slightly. Transfer to
- a food processor; add juice concentrate. Cover and process until
- smooth.
- Transfer to a large saucepan; stir in the milk, salt and pepper. Cook
- and stir over low heat until heated through (do not boil). Top each
- serving with 1-1/2 teaspoons sour cream, 1 teaspoon chives and 1/2
- teaspoon sesame seeds. Yield: 6 servings.
Nutrition Facts: 1 cup equals 166 calories, 1 g fat (1 g saturated fat), 5 mg cholesterol, 190 mg sodium,