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Acorn Squash 'n Pasta Soup
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- #36030
serves/makes:
ready in:
1-2 hrs
1-2 hrs
1 review
ingredients
8 ounces acine di pepe or ditalini pasta (or small shells)
2 acorn squash (medium size), split, seeded and quartered
2 tablespoons margarine
1 onion, chopped
3/4 teaspoon ground mace or nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon cinnamon
1 cup grated carrot
1 1/2 teaspoon brown sugar
3 cans (13.25 ounce size) low-sodium chicken broth
TOPPING
1 cup non-fat sour cream
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 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 uncooked 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.
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nutrition data
308 calories, 7 grams fat, 56 grams carbohydrates, 17 grams protein per serving. This recipe is low in sodium.
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
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reviews & comments
October 12, 2008
This soup was absolutely delicious and a breeze to make. It made more like 8 servings. I will definitely save this recipe.