Steps:
- Saute onion until translucent over medium heat. Add potato, squash & broth. Simmer covered 25 minutes. Working in batches, place veggies with liquid in food processor. Whirl until pureed. Return puree to sauce pan. Stir in milk. Season with salt & pepper. Heat over low heat. Top each serving with a dolop of sour cream & a sprinkle of nutmeg.
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