ACORN SQUASH AND SWEET POTATO SOUP RECIPE
Saturday, April 12, 2008
- 1 large Onion, chopped (1 cup)
- 1 Tablespoon Vegetable oil
- 1 1/2 pounds Sweet Potatoes, peeled and cubed (5 cups)
- 1 small Acorn Squash, seeded and cubed
- 13 3/4 ounces Chicken Broth
- 4 Tablespoons Milk
- 1/2 teaspoon Salt
- 1/4 teaspoon White Pepper
- 1/4 cup Sour Cream
- 2 Tablespoons Sliced Almonds; toasted
- Ground Nutmeg
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 min. Cool slightly. Working in small batches, place the vegetables with the liquid in a blender or food processor. Whirl until pureed. Return the puree to the saucepan. 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.
Kitchen Grimoire would like to thank Admin for adding ACORN SQUASH AND SWEET POTATO SOUP RECIPE to Yule Recipes on Saturday, April 12, 2008. This recipe has been viewed 208 times and has a rating of 
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