Sweet Potato Bisque with Jazzy Croutons

2 tbsp butter
1/4 cup finely chopped onion
2 tbsp flour
2 cups 1% lowfat lactose-free or lowfat lactose-free milk
1 (14 1/2 oz) can chicken broth
1 (29 oz) can cut sweet potatoes in light syrup, drained, pureed
1/8 to 1/4 tsp nutmeg

Jazzy Croutons:
4 tbsp butter, melted
1/4 cup orange juice
1/4 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp ginger
2 cup Italian, French or Sourdough bread cubes

In 2-quart saucepan over medium-low heat, melt butter; add onion cook until tender. Gradually stir in flour, mixing constantly until blended. Gradually add milk, mixing until slightly thickened. Stir in combined sweet potatoes, broth and nutmeg.

Reduce heat; cover, cook 10-15 minutes, stirring occasionally. To serve, top each serving with croutons.

Jazzy Croutons:
Combine butter, orange juice and spices; mixing until well blended. Pour butter mixture over bread cubes, mix lightly.

Place bread cubes on ungreased jelly-roll pan or cookie sheet; bake at 350 degrees 10-15 minutes, turning to brown.

*Can substitute regular milk

Makes 6 servings
Source: Milk Processor Education Program