Acorn Squash 'n Pasta Soup
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Acorn Squash 'n Pasta Soup
  Squash    Pasta    Soups  
Last updated 6/12/2012 12:41:48 AM. Recipe ID 658. Report a problem with this recipe.
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      Title: Acorn squash 'n pasta soup
 Categories: Soups, Pasta
      Yield: 4 Servings
      8 oz Acine di Pepe or Ditalini
           -OR Small Shells, uncooked
      2 md Acorn squash
           - (about 1 1/2 lb each),
           - split, peeled, seeded
           - and quartered
      2 tb Margarine
      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)

      1 c  Non-fat sour cream
      1 tb Sugar
  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%

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Recipe ID 658 (Apr 03, 2005)

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