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  Recipe Home » Soups » Acorn Squash 'n Pasta Soup
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  Acorn Squash 'n Pasta Soup
  Category: Soups
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 249
Ingredients:
8 oz Acine di Pepe or Ditalini OR Small Shells, uncooked
2 medium Acorn squash (about 1 1/2 lb each), split, peeled, seeded and quartered
2 tbsp Margarine
1 large Onion, chopped
3/4 tsp Ground mace or nutmeg
1/2 tsp Ground ginger
1/2 tsp Cinnamon
1 cup Grated carrot
1 1/2 tsp Brown sugar
3 can Low-sodium chicken broth (13 1/4 oz. each)

MMMMMTOPPING

1 cup Non-fat sour cream
1 tbsp Sugar
Instructions:
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 chicken broth.

Serves 4 to 6

Each serving contains: 330 Calories; 12.5 g Protein; 62.2 g
Carbohydrates; 5 g Fat; 2.1 mg Cholesterol; 710 mg Sodium. Calories
from Fat: 13%

Copyright National Pasta Association (http://www.ilovepasta.org)
(Reprinted with permission)
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