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4 servings
suggest servings
| 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.
| % Daily Value* | |
| Total Fat 15.0g | 23% |
| Saturated Fat 6.0g | 30% |
| Trans Fat 0.0g | |
| Cholesterol 24mg | 8% |
| Sodium 211mg | 9% |
| Total Carbohydrate 17.0g | 6% |
| Dietary Fiber 2.0g | 6% |
| Sugars 8.0g | |
| Protein 8.0g | 17% |
| Vitamin A | 102% | Vitamin C | 8% | |
| Calcium | 10% | Iron | 5% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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Oh my goodness. Words cannot describe how good this recipe is. I absolutely loved it. I added a little more cajun seasoning than it said because I love spiciness and it was perfect. I will definitely make this a meal to share with everyone.
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