Acorn Squash'N Pasta Soup
Yield
4 servingsPrep
10 minCook
40 minReady
1 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | ounces |
pasta, ditalini
|
* |
| 2 | medium |
acorn squash
split, peeled, seeded, quartered |
*
|
| 2 | tablespoons |
margarine
|
|
| 1 | large |
onions
chopped |
|
| ¾ | teaspoon |
mace
ground |
|
| ½ | teaspoon |
ginger
ground |
|
| ½ | teaspoon |
cinnamon
|
|
| 1 | cup |
carrots
grated |
|
| 1 ½ | teaspoons |
brown sugar
|
|
| 39 ¾ | ounces |
chicken broth, low salt
|
|
| Topping | |||
| 1 | cup |
sour cream, non-fat
|
|
| 1 | tablespoon |
sugar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 231.2 | ml/g |
pasta, ditalini
|
* |
| 2 | medium |
acorn squash
split, peeled, seeded, quartered |
*
|
| 3E+1 | ml |
margarine
|
|
| 1 | large |
onions
chopped |
|
| 3.8 | ml |
mace
ground |
|
| 2.5 | ml |
ginger
ground |
|
| 2.5 | ml |
cinnamon
|
|
| 237 | ml |
carrots
grated |
|
| 7.5 | ml |
brown sugar
|
|
| 1148.8 | ml/g |
chicken broth, low salt
|
|
| Topping | |||
| 237 | ml |
sour cream, non-fat
|
|
| 15 | ml |
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 purée 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.
