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Acorn Squash'N Pasta Soup

 

57

Yield

4

servings

Prep

10

min

Cook

40

min

Ready

1

hrs

Trans-fat Free
 

Ingredients

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

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.

 

* not incl. in nutrient facts

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Comments

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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