Acorn squash 'n pasta soup

Yield: 4 Servings

Measure Ingredient
8 ounces Acine di Pepe or Ditalini OR Small Shells, uncooked
2 mediums Acorn squash (about 1 1/2 lb each), split, peeled, seeded and quartered
2 tablespoons Margarine
1 large Onion; chopped
¾ teaspoon Ground mace or nutmeg
½ teaspoon Ground ginger
½ teaspoon Cinnamon
1 cup Grated carrot
1½ teaspoon Brown sugar
3 cans Low-sodium chicken broth (13 1/4 oz. each)
1 cup Non-fat sour cream
1 tablespoon 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; 12½ g Protein; 62⅕ g Carbohydrates; 5 g Fat; 2⅒ mg Cholesterol; 710 mg Sodium. Calories from Fat: 13%

Copyright National Pasta Association () (Reprinted with permission)

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