Acorn Squash 'N Pasta Soup Recipe

• 8 ounce Acine di Pepe, Ditalini or possibly Small Shells, uncooked
• 2 med acorn squash (about 1 1/2 pounds each), split, peeled,
• seeded and quartered
• 2 Tbsp. margarine
• 1 lrg onion, minced
• 3/4 tsp grnd mace
• Or possibly
• 3/4 tsp nutmeg
• 1/2 tsp grnd ginger
• 1/2 tsp cinnamon
• 1 c. grated carrot
• 11/2 tsp brown sugar
• 3 x 13 1/4 oz cans vegetable broth, (about 6 c.)
• TOPPING
• 1 c. non-fat lowfat sour cream
• 1 Tbsp. sugar

1. Cook squash in one inch of water in covered saucepan for 15 min, or possibly till tender.
2. Cold.
3. Scrape out pulp and put back in pot.
4. Add in margarine, onion, carrots, sugar, mace, ginger and cinnamon.
5. Cover and simmer gently for 10 min, stirring occasionally.
6. Cook till vegetables are tender.
7. Add in 3 c. of the broth and puree all in a blender or possibly food processor.
8. Return to the pot and add in remaining three c. of broth, bring to a boil and add in pasta.
9. Cook, stirring occasionally, for 10 min, or possibly till pasta is done.
10. Before serving, blend lowfat sour cream and sugar in a separate bowl.
11. Put dollop on top of each bowl of soup.
12. Serve warm.
13. Serves 4-6

acorn, margarine, onion, mace, nutmeg, ginger, cinnamon, carrot, brown sugar, vegetable broth, topping, nonfat lowfat sour cream, sugar

Taken from cookeatshare.com/recipes/acorn-squash-n-pasta-soup-62361 (may not work)