Sweet Potato and Squash Soup

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Here's a new way to try and incorporate these vegetables high in vitamin A into your diet. It's a great fall or winter meal.

• 1 T. canola oil
• 1 small onion, finely chopped
• 1 T. grated fresh ginger, finely chopped
• 1 lb. butternut squash, peeled and diced
• 1 lb. sweet potatoes, peeled and diced
• 1 medium Yukon gold potato, peeled and diced
• 6 c. fat-free, reduced sodium chicken broth
• 1 T. unsweetened orange juice or apple juice
• Fresh ground black pepper
• 6 T. fat-free sour cream
• 1 T. chopped fresh chives

Heat oil in a Dutch oven; add onion and cook over a medium heat for 5 minutes, or until translucent. Stir in ginger and cook for 1 minute. Add squash, sweet potatoes, potato and chicken stock. Bring to a boil, and then reduce heat. Cover and simmer until vegetables are tender, about 30 minutes. Puree soup in a blender, or use a hand blender; return soup to the pot. Add the orange or apple juice and black pepper to taste, and stir through. Garnish with fat-free sour cream and chopped chives.

Makes 6 servings

Nutritional Information Per Serving:

• Calories: 169
• Fat: 3 g
• Carbohydrate: 33 g
• Protein: 5 g
• Saturated Fat: 0 g
• Cholesterol: 1 mg
• Fiber: 4 g
• Calcium: 85 mg