CARROT AND SQUASH PUREE WITH CITRUS

2 cups chopped carrots
2 cups cubed peeled butternut or other squash
1/2 cup chicken or vegetable stock
1 tsp granulated sugar
1 tsp grated orange rind
1/4 tsp salt
pinch nutmeg
pinch pepper
1/2 cup 1% or 2% plain low-fat yogurt OR 1% sour cream

In a saucepan, bring carrots, squash and stock to boil; cover and simmer for 15 minutes or until vegetables are tender and most liquid is absorbed. Puree in food processor or blender.

Stir in sugar, orange rind, salt, nutmeg and pepper; stir in yogurt or sour cream.

Make ahead:
Cover and refrigerate for up to 2 days

Optional:
Top with toasted slivered almonds, pine nuts or pecans

Makes 4 servings
Source: New Light Cooking by Anne Lindsay