|
8 ounces Acine di Pepe, Ditalini or Small Shells -- uncooked
2 medium acorn squash (about 1 1/2 pounds each) -- split, peeled, seeded and quartered
2 tablespoons margarine
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-chicken broth (about 6 cups)
TOPPING
1 cup non-fat sour cream
1 tablespoon 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 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 purée 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.
Serves 4-6
|
VIEW RECIPE
