Acorn Squash and Pasta Soup
8 oz Acine di Pepe or Ditalini -OR Small Shells, uncooked
2 med Acorn squash- (about 1 1/2 lb each), split, peeled, seeded and quartered
1 lg Onion – chopped
3/4 tsp Ground mace or nutmeg
1/2 tsp Ground ginger
1/2 tsp cinnamon
1 c Grated carrot
1 1/2 tsp brown sugar
3 can Low-sodium vegetable broth-(13 1/4 oz. each)
TOPPING
1 c Non-fat sour cream
1 T 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
Saute in vegetable broth or pam 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 broth.
Serves 4 to 6