Prep 10 mins
Cook 35 mins
This hearty soup recipe comes from the National Pasta Association and makes a great Fall supper when served with a green salad and cheese toast.
- 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
- Cook squash in one inch of water in covered saucepan for 15 minutes, or until tender.
- 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.