Acorn Squash 'n Pasta Soup

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Acorn Squash 'n Pasta Soup

 

Similar Categories: Acorn, Squash, Pasta, Soup

 

ACORN SQUASH 'N PASTA SOUP

 

8 oz Acine di Pepe or Ditalini -OR Small Shells, uncooked

2 med Acorn squash- (about 1 1/2 lb each), split, peeled, seeded and quartered

2 T Margarine

1 lg Onion -- chopped

3/4 tsp Ground mace or nutmeg

1/2 tsp Ground ginger

1/2 tsp Cinnamon

1 c Grated carrot

1 1/2 tsp Brown sugar

3 cn Low-sodium vegetable broth-(13 1/4 oz. each)

-----TOPPING-----

1 c Non-fat sour cream

1 T Sugar

 

Cook squash in one inch of water in covered saucepan for 15 minutes,

or until tender. Cool. Scrape out pulp and put back in pot. Add

margarine, onion, carrots, sugar, mace, ginger and cinnamon. Cover

and simmer gently for 10 minutes, stirring occasionally. Cook until

vegetables are tender.

 

Add 3 cups of the broth and puree all in a blender or food processor.

Return to the pot and add remaining three cups of broth, bring to a

boil and add pasta.

 

Cook, stirring occasionally, for 10 minutes, or until pasta is done.

Before serving, blend sour cream and sugar in a separate bowl. Put

dollop on top of each bowl of soup. Serve hot.

 

NOTE: If soup is too thick, thin with additional broth.

 

Serves 4 to 6

 

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