Sweet Potato_LargeIngredients
Vegetable cooking spray
1 cup chopped onion
1 cup sweet potato, peeled and cubed
1 1/2 cups 1% low-fat milk
1 13 8/4 oz. can no-salt-added chicken broth
3 cups butternut squash, peeled and cubed
1/2 tsp. salt
1/8 tsp. pepper
1 cup low-fat Monterey jack cheese
3 Tbsp. chopped parsley

Coat a large saucepan with cooking spray; place over medium heat until hot. Add onions; saute for 5 minutes. Add sweet potatoes, squash, milk, and broth; bring to a boil. Partially cover, reduce heat, and simmer 25 minutes. Remove 1 cup sweet potato and squash mixture and set aside. Place remaining sweet potato and squash mixture in a container of an electric blender; cover and process until smooth.

Return pureed sweet potato and squash puree to pan; stir in salt and pepper. Partially cover and cook over medium heat 8 minutes, stirring frequently. Remove from heat; add cheese, stirring until cheese  melts.

Yield: 6 servings
Prep Time: 10 minutes
Cook Time: 40 minutes
Difficulty: 2

Calories      148
Fat Calories     43
Total Fat     4.8g
Saturated Fat     3.1g
Cholesterol     15.3mg
Sodium     257.3mg
Total Carbohydrate     18.1g
Dietary Fiber     2.1g
Sugars     5.2g
Protein     9.3g