Acorn Squash 'n Pasta Soup Yay! Tamara

[Guest guest]

I love " acini di pepe " pasta. It's hard to find, I

will make this since I happen to have a box.

Thanks, Donna

--- Tamara L <tamara534 wrote:

 

> 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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