Acorn Squash, Sweet Potato and Peanut Butter Soup

2 Tablespoons butter
1 large sweet type onion, peeled, chopped (about 1 cup)
1 1/2 lb. Sweet Potatoes, boiled until just tender, cooled and peeled,
cubed
(about 5 cups)
1 small Acorn Squash cut, quartered, seeded, peeled and cubed (about 4
cups)
1/4 cup (to taste) Smooth Peanut Butter
1 can 13 3/4 oz. Low Salt Chicken broth
4 to 6 Tbsp. milk or Half & Half
1/2 tsp. salt
1/4 tsp black pepper
1/4 cup sour cream (Optional)
Fresh ground nutmeg (Optional)

Saute onion in butter in large saucepan over medium heat until onion is
somewhat translucent -- NOT brown, about 5 minutes. Add sweet potatoes,
squash and broth. Simmer covered until vegetables are tender-crisp about
20 minutes. Cool slightly. Working in batches place vegetables with their
liquid plus peanut butter (to taste) in food processor. (Be careful! --
When hot, they expand)! Process until pureed. Return puree to saucepan.
Stir in milk for desired consistency. Season with salt and pepper. Heat
over low heat. Top each serving with dollop of sour cream and a sprinkling
of nutmeg.

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