Autumn Soup

By urbcindy

1 cup = 166 cal;1 g fat; 190 mg sodium; 6 g fiber

Ingredients

• 2 1/2 C peeled and cubed butternut squash
• 1 lg sweet potato, peeled and cubed
• 3 med. carrots, sliced
• 1/4 C orange juice cconcentrate C skim milk
• 1/4 tsp salt
• 1/4 tsp pepper
• 3 T lo fat sour cream
• 2 T minced chives
• 1 T toasted sesame seeds

Preparation

Step 1

- Place squash, sweet potato, carrots in steamer basket or cook on stove in water until tender 12-16 min; cool slightly; place in food processor, add concentrate; process until smooth
- Place in saucepan with milk, salt, pepper until heated through (do not boil); top each serving with 1 1/2 tsp sour cream , 1 tsp chives and 1/2 tsp sesame seeds