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8 oz Acine di Pepe or Ditalini
-OR Small Shells, uncooked
2 md Acorn squash
- (about 1 1/2 lb each),
- split, peeled, seeded
- and quartered
2 tb margarine
1 lg Onion -- chopped
3/4 ts Ground mace or nutmeg
1/2 ts Ground ginger
1/2 ts Cinnamon
1 c Grated carrot
1 1/2 ts Brown sugar
3 cn Low-sodium chicken broth
-(13 1/4 oz. each)
-----TOPPING-----
1 c Non-fat sour cream
1 tb 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 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.
Serves 4 to 6
Each serving contains: 330 Calories; 12.5 g Protein;
62.2 g Carbohydrates; 5 g Fat; 2.1 mg Cholesterol; 710
mg Sodium. Calories from Fat: 13%
Copyright National Pasta Association
(http://www.ilovepasta.org) (Reprinted with permission)
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