FALL VEGETABLE PISTACHIO SOUP
Yield: 6, 1 cup servings
Ingredients
1 pound Yams or sweet potatoes
1 pound Yellow squash (acorn, butternut or banana)
½ pound Carrots
½ cup Frozen concentrated apple juice, (thawed, undiluted)
½ cup Shelled, American pistachios
2½ cups Low-fat milk
½ teaspoon Salt
½ teaspoon Pepper
Light sour cream or crème fraîche
American pistachios, chopped (for garnish)
Instructions
Pare, trim, seed and chunk vegetables. Place in wide, shallow microwave-safe baking dish. Add 1 inch of water, cover and microwave on high power for 20 to 25 minutes or until tender. Drain. Combine vegetables with apple juice concentrate in food processor and process until pureed, stopping and scraping container once or twice. Add pistachios and process until they are finely chopped. Turn into saucepan, add milk, salt and pepper, and heat through. Serve with dollops of sour cream and sprinkle pistachios on top.
