Acorn Squash 'n Pasta Soup |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 6 |
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This hearty soup recipe comes from the National Pasta Association and makes a great Fall supper when served with a green salad and cheese toast. Ingredients:
8 ounces ditalini or 8 ounces pasta shells, uncooked |
2 (1 1/2 lb) acorn squash, split,peeled,seeded and quartered |
2 tablespoons butter |
1 large onion, chopped |
3/4 teaspoon ground mace or 3/4 teaspoon nutmeg |
1/2 teaspoon ground ginger |
1/2 teaspoon cinnamon |
1 cup grated carrot |
1 1/2 teaspoons brown sugar |
3 (13 1/4 ounce) cans low sodium chicken broth |
salt and pepper |
1 cup sour cream |
Directions:
1. Cook squash in one inch of water in covered saucepan for 15 minutes, or until tender.
2. Cool.
3. Scrape out pulp and put back in pot.
4. Add butter, 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.
9. Cook, stirring occasionally, for 10 minutes, or until pasta is done.
10. Before serving, blend sour cream and sugar in a separate bowl.
11. Put dollop on top of each bowl of soup.
12. Serve hot.
13. NOTE: If soup is too thick, thin with additional chicken broth.
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