Acorn Squash 'n Pasta Soup
- Ready In:
- 45mins
- Ingredients:
- 12
- Serves:
-
4-6
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
-
Topping
- 1 cup sour cream
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.
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RECIPE SUBMITTED BY
BigHeart
Gainesville, Georgia
I'm a wife and mother, blessed with a wonderful family, and I live north of Atlanta, Georgia. I'm an avid reader and enjoy gardening, outdoor activites and thumbing through old cookbooks. My greatest joy comes from helping others, in whatever way I am guided to do so. Bigotry and narrowmindedness are my two pet peeves. We all have to live together on this small planet, better we do it with love, tolerance and compassion and try to make it fun. If I had a month off (and the money to do it)I would hit the road and explore as much of this country as I could fit in the time available.