Pretty Autumn Soup

This came from a Taste of Home recipe email. Sounds wonderful so I'm saving it here.

• Ready In: 35 mins
• Serves: 6
• Yields: 6

Ingredients

• 2 1⁄2 cups  cubed peeled  butternut squash
• 1  large sweet potato, peeled and cubed
• 3  medium carrots, sliced
• 1⁄4 cup  thawed  orange juice concentrate
• 3  cups nonfat milk
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon pepper
• 3  tablespoons reduced-fat sour cream
• 2  tablespoons  minced chives
• 1  tablespoon sesame seeds, toasted

Directions

1. Place the squash, sweet potato and carrots in a steamer basket; place.
2. in a large saucepan over 1 inches of water. Bring to a boil; cover and.
3. steam for 12-16 minutes or until tender. Cool slightly. Transfer to.
4. a food processor; add juice concentrate. Cover and process until.
5. smooth.
6. Transfer to a large saucepan; stir in the milk, salt and pepper. Cook.
7. and stir over low heat until heated through (do not boil). Top each.
8. serving with 1-1/2 teaspoons sour cream, 1 teaspoon chives and 1/2.
9. teaspoon sesame seeds.