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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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âCarrots, squash and sweet potato combine to make a healthy and colorful fall soup.â This oneâs loaded with vitamin A! Margaret Allen - Abingdon, VA 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:
1. 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.
2. 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.
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