 |
Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 8 |
|
Sounds wonderful so I'm saving it here. 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 nonfat 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.
2. in a large saucepan over 1 inches of water. Bring to a boil; cover and.
3. steam for 12-16 minutes or until tender. Cool slightly. Transfer to.
4. a food processor; add juice concentrate. Cover and process until.
5. smooth.
6. Transfer to a large saucepan; stir in the milk, salt and pepper. Cook.
7. and stir over low heat until heated through (do not boil). Top each.
8. serving with 1-1/2 teaspoons sour cream, 1 teaspoon chives and 1/2.
9. teaspoon sesame seeds.
|
|