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 butter, 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 253.08 Kcal (1060 kJ) | ||
| Calories from fat | 77.78 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.64g | 13% | |
|---|---|---|---|
| Cholesterol | 23.59mg | 8% | |
| Sodium | 50.61mg | 2% | |
| Potassium | 717.98mg | 15% | |
| Total Carbs | 39g | 13% | |
| Sugars | 3.46g | 14% | |
| Dietary Fiber | 4.99g | 20% | |
| Protein | 6.48g | 13% | |
| Vitamin C | 19.9mg | 33% | |
| Vitamin A | 0.2mg | 8% | |
| Iron | 2.3mg | 13% | |
| Calcium | 120.8mg | 12% | |
| Amount Per 100 g | |||
| Calories | 86.99 Kcal (364 kJ) | ||
| Calories from fat | 26.73 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.97g | 13% | |
|---|---|---|---|
| Cholesterol | 8.11mg | 8% | |
| Sodium | 17.4mg | 2% | |
| Potassium | 246.78mg | 15% | |
| Total Carbs | 13.4g | 13% | |
| Sugars | 1.19g | 14% | |
| Dietary Fiber | 1.72g | 20% | |
| Protein | 2.23g | 13% | |
| Vitamin C | 6.8mg | 33% | |
| Vitamin A | 0.1mg | 8% | |
| Iron | 0.8mg | 13% | |
| Calcium | 41.5mg | 12% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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