Acorn Squash'N Pasta Soup

1 hours Prep: 10 minutes Cook: 40 minutes

224 calories per serving view nutrition facts

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8	ounces	pasta, ditalini
2	medium	acorn squash	split, peeled, seeded, quartered
2	tablespoons	margarine
1	large	onion	chopped
3/4	teaspoon	mace	ground
1/2	teaspoon	ginger	ground
1/2	teaspoon	cinnamon
1	cup	carrot	grated
1 1/2	teaspoons	brown sugar
39 3/4	ounces	chicken broth, low salt

Topping
1	cup	sour cream, non-fat
1	tablespoon	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 chicken broth.

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Serving Size 436g

Amount per Serving

Calories 224 60% of calories from fat