Butternut Squash and Acini di Pepe Soup

[Guest guest]

Here's another of my good soup recipes.

Felicia

 

Butternut Squash and Acini di Pepe Soup

 

8 ounces Acine di Pepe (use orzo pasta if you can't

find)

1 butternut squash squash (about 3 pounds, split,

peeled, seeded and quartered

2 tablespoons margarine or butter

1 large onion, chopped

3/4 teaspoon nutmeg

1/2 teaspoon ground ginger

1/2 teaspoon cinnamon

1 cup grated carrots

1 1/2 teaspoons brown sugar

6 cups vegetarian broth

 

Topping (optional)

1 cup non-fat or regular sour cream

1 tablespoon sugar

 

Cook squash in one inch of water in covered saucepan

for 15 minutes, or

until tender. Drain, cool 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 put all in a blender or

food processor and process.

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.

 

Serves 4-6

 

 

 

______________________________\

____

8:00? 8:25? 8:40? Find a flick in no time

with the Search movie showtime shortcut.

http://tools.search./shortcuts/#news