To make this dish 100% vegetarian, use vegetable broth instead of chicken broth. Click here to see more soups.
Noelle Haland National Pasta Association
|2 medium acorn squash, split, peeled, seeded and quartered||1/2 teaspoon ground ginger|
|2 tablespoons margarine||1/2 teaspoon cinnamon|
|1 large onion, chopped||3 (13 1/4 ounce) cans of low-sodium chicken broth|
|1 cup grated carrot||1 (8-ounce) box ditalini or small shell pasta|
|1 1/2 teaspoons brown sugar||1 cup fat-free sour cream|
|3/4 teaspoon nutmeg||1 tablespoon sugar|
Cook squash in one inch of water in covered saucepan for 15 minutes, or until tender. Cool, then scrape out pulp and put back in pot.
Add margarine, onion, carrots, brown sugar, nutmeg, ginger and cinnamon. Cover and simmer gently for 10 minutes, stirring occasionally. Cook until vegetables are tender.
Add 3 cups of the broth and pure it all in a blender or food processor. Return to the pot and add the remaining 3 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 a dollop on top of each bowl of soup. Serve soup hot.
Cook's Notes: If soup is too thick, thin with additional broth.
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