Pretty Autumn Soup (2024)

Updated: Jun. 30, 2023

Carrots, squash and sweet potato combine to make a healthy and colorful soup, which I especially enjoy during the fall. —Margaret Allen, Abingdon, Virginia

Pretty Autumn Soup Recipe photo by Taste of Home

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Ingredients

• 2-1/2 cups cubed peeled butternut squash
• 1 large sweet potato, peeled and cubed
• 3 medium carrots, sliced
• 1/4 cup thawed orange juice concentrate
• 3 cups fat-free milk
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 3 tablespoons reduced-fat sour cream
• 2 tablespoons minced chives
• 1 tablespoon sesame seeds, toasted

Directions

1. 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.
2. 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.

Nutrition Facts

1 cup: 166 calories, 1g fat (1g saturated fat), 5mg cholesterol, 190mg sodium, 33g carbohydrate (19g sugars, 6g fiber), 7g protein. Diabetic Exchanges: 1-1/2 starch, 1 vegetable, 1/2 fat-free milk.