"Carrots, squash and sweet potato combine to make a healthy and colorful soup, which I especially enjoy during the fall. —Margaret Allen, Abingdon, Virginia..."
INGREDIENTS
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2-1/2 cups cubed peeled butternut squash
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1 large sweet potato, peeled and cubed
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3 medium carrots, sliced
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1/4 cup thawed orange juice concentrate
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3 cups fat-free milk
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1/4 teaspoon salt
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1/4 teaspoon pepper
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3 tablespoons reduced-fat sour cream
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2 tablespoons minced chives
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1 tablespoon sesame seeds, toasted