Title: Acorn squash & sweet potato
 Categories: Side dish, Vegetables, Low fat, Vegetarian
      Yield: 8 Servings
 
      1 lg Onion  -- chopped, 1 C
  1 1/2 lb Sweet Potatoes  -- pared &
           Cubed,
           (about 5 C)
      1 sm Acorn Squash  -- quartered,
           Seeded,
           Pared (about 4 C)
 13 3/4 oz Chicken Broth  --
           Vegetarian
      4 tb Nonfat Milk  -- to 6 T
    1/2 ts Salt
    1/4 ts White Pepper
    1/4 c  Nonfat Sour Cream  --
           Optional
           Ground Nutmeg  -- optional
 
  Saute onion in broth or water in lg. saucepan over med. heat until
  onion is translucent, about 6 min. Add potatoes, squash and broth.
  Simmer, covered, until veggies are tender, about 25 min. Cool
  slightly.
  
  Working in batches, place the veggies with their liquid in food
  processor. Whirl until pureed.  Return the puree to the saucepan.
  Stir in the nonfat milk for desired consistency. Season with salt and
  pepper. Heat over low heat.
  
  Top each serving with dollop of nonfat sour cream and a sprinkle of
  nutmeg.