Ingredients:
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Amount (1, .50 , 8) |
Unit (cup, Tbsp, g, ml) |
Item (egg, chaya leaves, sugar) |
Preparation (crushed, diced, whole) |
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1-1/2 |
lbs | sweet potatoes (about 2 lg.) | peeled and cubed |
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2 |
cups | reduced-sodium chicken broth | fat skimmed from surface or water |
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2 |
cloves | garlic | left hole |
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½ |
cup | onion | chopped |
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1 |
bay leaf | ||
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1 |
tsp | salt | |
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½ |
butternut or 1 small acorn squash | halved and cut into 1-inch cubes | |
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2 |
cups | low-fat or nonfat milk | |
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hot pepper sauce |
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green onion tops |
sliced |
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Recipe Instructions:
- Combine sweet potatoes, broth, garlic, onion, bay leaf and salt in large, broad saucepan.
- Cover and cook over medium heat until potatoes are very tender, about 25 minutes.
- Remove bay leaf.
- Place squash in vegetable steamer set over boiling water and cook, covered, until tender, about 25 minutes.
- Cool slightly. Using small scoop, work flesh away from hard skin.
- Set food mill over bowl and puree sweet potatoes, cooked squash flesh and cooking liquid through food mill. (If you don’t have a food mill, puree potatoes (in batches) in food processor.)
- Return mixture to saucepan.
- Gradually stir in milk until mixture is smooth and of desired thickness.
- Add hot pepper sauce to taste.
- Ladle soup into bowls and garnish each serving with leaves of green onion tops.