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Ingredients:

Amount

(1, .50  , 8)

Unit

(cup, Tbsp, g, ml)

Item

(egg, chaya leaves, sugar)

Preparation

(crushed, diced, whole)

1-1/2

lbs sweet potatoes (about 2 lg.) peeled and cubed

2

cups reduced-sodium chicken broth fat skimmed from surface or water

2

cloves garlic left hole

½

cup onion chopped

1

  bay leaf  

1

tsp salt  

½

  butternut or 1 small acorn squash halved and cut into 1-inch cubes

2

cups low-fat or nonfat milk  

 

  hot pepper sauce

 

 

  green onion tops

sliced

 

     

 

     

 

     

 

     

 

   

 

 

   

 

 

     

 

     

 

 

   

Recipe Instructions:

  1. Combine sweet potatoes, broth, garlic, onion, bay leaf and salt in large, broad saucepan.
  2. Cover and cook over medium heat until potatoes are very tender, about 25 minutes.
  3. Remove bay leaf.
  4. Place squash in vegetable steamer set over boiling water and cook, covered, until tender, about 25 minutes.
  5.  Cool slightly. Using small scoop, work flesh away from hard skin.
  6.  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.)
  7. Return mixture to saucepan.
  8. Gradually stir in milk until mixture is smooth and of desired thickness.
  9. Add hot pepper sauce to taste.
  10. Ladle soup into bowls and garnish each serving with leaves of green onion tops.