Acorn Squash and Sweet Potato

Ingredients

 * 1 large onion, chopped (1 cup)
 * 1½ lbs sweet potatoes, pared and cubed (about 5 cups)
 * 1 small acorn squash, quartered, seeded and pared (about 4 cups)
 * 13½ oz chicken broth, vegetarian
 * 4 to 6 tbsp non-fat milk
 * ½ tsp salt
 * ¼ tsp white pepper
 * ¼ cup non-fat sour cream, optional
 * ground nutmeg, optional

Directions

 * 1) Saute onion in broth or water in large saucepan over medium heat until onion is translucent, about 6 minutes
 * 2) Add potatoes, squash and broth.
 * 3) Simmer, covered, until veggies are tender, about 25 minutes.
 * 4) Cool slightly.
 * 5) Working in batches, place the veggies with their liquid in food processor whirl until puréed.
 * 6) Return the purée to the saucepan.
 * 7) Stir in the non-fat milk for desired consistency.
 * 8) Season with salt and pepper.
 * 9) Heat over low heat.
 * 10) Top each serving with dollop of nonfat sour cream and a sprinkle of nutmeg.