Acorn Squash'N Pasta Soup

1 hours Prep: 10 minutes Cook: 40 minutes

224 calories per serving view nutrition facts

4 servings suggest servings

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Ingredients

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

Directions

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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Nutrition Facts

Serving Size 436g

Amount per Serving

Calories 224 60% of calories from fat

	% 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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