Ingredients:
2 1/2 c. cubed peeled butternut squash
1 large sweet potato, peeled and cubed
3 medium carrots, sliced
1/4 c. thawed orange juice concentrate
3 c. fat-free milk
1/4 tsp. salt
1/4 tsp. pepper
3 Tbsp. reduced-fat sour cream
2 Tbsp. minced chives
1 Tbsp. sesame seeds, toasted
Directions:
Place the squash, sweet potato and carrots in a steamer basket; place in a large saucepan over 1 inch 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.
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.
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