Acorn Squash 'n Pasta Soup

Total Time: 45 mins Preparation Time: 10 mins Cook Time: 35 mins

Ingredients

• Servings: 4
• 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

Recipe

• 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.