Acorn Squash and Pasta Soup

To make this dish 100% vegetarian, use vegetable broth instead of chicken broth. Click here to see more soups.

Noelle Haland National Pasta Association

Acorn Squash and Pasta Soup

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    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


    Prep: 1 hour 5 min (65 mins) Total:
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    • 1

      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.

    • 2

      Add margarine, onion, carrots, brown sugar, nutmeg, ginger and cinnamon. Cover and simmer gently for 10 minutes, stirring occasionally. Cook until vegetables are tender.

    • 3

      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.

    • 4

      Cook, stirring occasionally, for 10 minutes, or until pasta is done.

    • 5

      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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