Acorn Squash 'n Pasta Soup

8 oz Acine di Pepe or Ditalini or Small Shells, uncooked
2 med Acorn squash- (about 1 1/2 lb each), split, peeled, seeded and quartered
2 Tbsp margarine
1 lg onion, chopped
3/4 tsp ground mace or nutmeg
1/2 tsp ground ginger
1/2 tsp cinnamon
1 cup grated carrot
1 1/2 tsp brown sugar
3 cn low-sodium vegetable broth (13 1/4 oz. each)

Topping
1 cup non-fat sour cream
1 Tbsp 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 broth.

Serves 4 to 6

--
Rec.food.recipes is moderated by Patricia Hill at .
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/