Acorn Squash'N Pasta Soup

Ingredients

Amount		Ingredient	Preparation
8	ounces	pasta, ditalini
2	medium	acorn squash	split, peeled, seeded, quartered
2	tablespoons	margarine
1	large	onion	chopped
3/4	teaspoon	mace	ground
1/2	teaspoon	ginger	ground
1/2	teaspoon	cinnamon
1	cup	carrot	grated
1 1/2	teaspoons	brown sugar
39 3/4	ounces	chicken broth, low salt
Topping
1	cup	sour cream, non-fat
1	tablespoon	sugar

Directions

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.