Ingredients
2-1/2 cups cubed peeled butternut squash1 large sweet potato, peeled and cubed3 medium carrots, sliced1/4 cup thawed orange juice concentrate3 cups fat-free milk1/4 teaspoon salt1/4 teaspoon pepper3 tablespoons reduced-fat sour cream2 tablespoons minced chives1 tablespoon sesame seeds, toasted
Preparation
Place the squash, sweet potato and carrots in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 12-16 minutes or until tender. Cool slightly. Transfer to a food processor; add juice concentrate. Cover and process until smooth.
Transfer to a large saucepan; stir in the milk, salt and pepper. Cook and stir over low heat until heated through (do not boil). Top each serving with 1-1/2 teaspoons sour cream, 1 teaspoon chives and 1/2 teaspoon sesame seeds.
