Acorn Squash'N Pasta Soup

Yields:	4 servings
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	Preparation	10 minutes
	Cooking	40 minutes
	Ready In	1 hours

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Ingredients

8	ounces	pasta, ditalini
2	medium	acorn squash	split, peeled, seeded, quartered
2	tablespoons	margarine
1	large	onion	chopped
3/4	teaspoon	mace	ground
1/2	teaspoon	ginger	ground
1/2	teaspoon	cinnamon
1	cup	carrot	grated
1 1/2	teaspoons	brown sugar
39 3/4	ounces	chicken broth, low salt
		---	Topping
1	cup	sour cream, non-fat
1	tablespoon	sugar

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 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.

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Member Review

Beef in Red Wine

We really enjoyed this dish. The flavor was wonderful. I am going to use leftovers over noodles. However, I needed to use more cornstarch than the recipe called for to make the gravy thick enough

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