Acorn Squash and Sweet Potato Soup Recipe

Ingredients:

o       1 large onion, chopped (1 cup)

o       1 Tbsp. vegetable oil

o       1 1/2 lbs. sweet potatoes, peeled and cubed (5 cups)

o       1 small acorn squash, seeded and cubed

o       13 3/4 oz. chicken broth

o       4 Tbsp. milk

o       1/2 tsp. salt

o       1/4 tsp. white pepper

o       1/4 cup sour cream

o       2 Tbsp. sliced almonds; toasted

o       Ground nutmeg

Directions:

1.      Sauté onion in oil in large saucepan over medium heat until onion is golden, about 8 minutes.

2.      Add potatoes, squash and broth.

3.      Simmer, covered, until vegetables are tender, about 25 minutes.

4.      Cool slightly.

5.      Working in small batches, place the vegetables with the liquid in a blender or food processor.

6.      Whirl until pureed.

7.      Return the puree to the saucepan.

8.      Stir in milk to desired consistency.

9.      Season with salt and pepper.

10.  Heat over low heat.

11.  Remove to heated bowls.

12.  Top each serving with dollop of sour cream and a sprinkle of almonds and nutmeg.