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Acorn Squash'N Pasta Soup















Trans-fat Free


8 ounces pasta, ditalini
2 medium acorn squash
split, peeled, seeded, quartered
2 tablespoons margarine
1 large onions
¾ teaspoon mace
½ teaspoon ginger
½ teaspoon cinnamon
1 cup carrots
1 ½ teaspoons brown sugar
39 ¾ ounces chicken broth, low salt
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.


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.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 436g (15.4 oz)
Amount per Serving
Calories 22460% of calories from fat
 % Daily Value *
Total Fat 15g 23%
Saturated Fat 6g 30%
Trans Fat 0g
Cholesterol 24mg 8%
Sodium 211mg 9%
Total Carbohydrate 6g 6%
Dietary Fiber 2g 6%
Sugars g
Protein 17g
Vitamin A 102% Vitamin C 8%
Calcium 10% Iron 5%
* based on a 2,000 calorie diet How is this calculated?


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