Acorn Squash’N Pasta Soup
Acorn Squash’N Pasta Soup, a pasta recipe with simple ingredients and a clear step-by-step method. Home cooking from the Soumac recipe library.
Acorn Squash’N Pasta Soup
Ingredients
- 8 oz Acine di Pepe or Ditalini
- -OR Small Shells, uncooked 2 md Acorn squash
- 1 lg Onion — chopped
- 3/4 ts Ground mace or nutmeg
- 1/2 ts Ground ginger
- 1/2 ts Cinnamon
- 1 c Grated carrot
- 1 1/2 ts Brown sugar
- 3 cn Low-sodium chicken broth
- -(13 1/4 oz. each) —–TOPPING—– 1 c Non-fat sour cream
- 1 tb Sugar
Method
- 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.
- Serves 4 to 6 Each serving contains: 330 Calories; 12.5 g Protein; 62.2 g Carbohydrates; 5 g Fat; 2.1 mg Cholesterol; 710 mg Sodium.
- Calories from Fat: 13% Copyright National Pasta Association (http://www.ilovepasta.org) (Reprinted with permission) - (about 1 1/2 lb each), – split, peeled, seeded – and quartered 2 tb Margarine.
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