Soup of the Season

The words sweet potato and yam are often used interchangeably. But the long orange tubers we see in supermarkets are sweet potatoes, not yams. Yams are large bulbous tubers with creamy white flesh. Sweet potatoes are very high in beta carotene, have no fat and are very nutritious. For good health it is suggested that each day we eat at least one “orange” vegetable--sweet potato, acorn squash, carrot and sweet red pepper come to mind.

This soup uses two “oranges”--acorn squash and sweet potato. It tastes creamy, but it is very low in fat. The starch in the sweet potatoes gives it a full rich flavor. I have used whole milk in the recipe, but low-fat or nonfat milk works well too.

SWEET POTATO AND SQUASH SOUP

1 1/2 pounds sweet potatoes, peeled and cubed

2 cups reduced-sodium chicken broth, fat skimmed from surface, or water

2 cloves garlic

1/2 cup chopped onion

1 bay leaf

1 teaspoon salt

1/2 butternut or 1 small acorn squash, halved and cut into 1-inch cubes

2 cups low-fat or nonfat milk

Hot pepper sauce

Sliced green onion tops

Combine sweet potatoes, broth, garlic, chopped onion, bay leaf and salt in large, broad saucepan. Cover and cook over medium heat until sweet potatoes are very tender, about 25 minutes. Remove bay leaf.

Place squash in vegetable steamer set over boiling water and cook, covered, until tender, about 25 minutes. Cool slightly. Using small scoop, work flesh away from hard skin.

Set food mill over bowl and puree sweet potatoes, cooked squash flesh and cooking liquid through food mill. Return mixture to saucepan. Gradually stir in milk until mixture is smooth and of desired thickness. Season to taste with hot pepper sauce.

Ladle soup into bowls and garnish each serving with slivers of green onion tops. Makes 4 servings.