Acorn Squash'N Pasta Soup
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
Ingredients
- 8ozacine di pepe or ditalini
- 1large onion -- chopped
- 3/4tsp ground mace or nutmeg
- 1/2tsp ground ginger
- 1/2tsp cinnamon
- 1cup grated carrot
- 11/2 ts brown sugar
- 3can low-sodium chicken broth
Directions
- 1
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
each) -----TOPPING----- 1 c Non-fat sour cream 1 tb Sugar Cook squash in one inch of water in covered saucepan for 15 minutes, or until tend
- 3
Scrape out pulp and put back in pot
- 4
Add margarine, onion, carrots, sugar, mace, ginger and cinnamon
- 5
Cover and simmer gently for 10 minutes, stirring occasionally
- 6
Cook until vegetables are tender
- 7
Add 3 cups of the broth and puree all in a blender or food processor
- 8
Return to the pot and add remaining three cups of broth, bring to a boil and add pasta