Acorn Squash'N Pasta Soup
Submitted by Puzzo
Creamy acorn squash soup with warm spices (mace, ginger, cinnamon), pureed smooth with chicken broth, then simmered with ditalini pasta and topped with sweetened sour cream.
YIELD
4 servingsPREP
10 minCOOK
40 minREADY
1 hrsCook acorn squash until tender, scrape out the pulp, and simmer with margarine, onions, carrots, and a trio of warm spices: mace, ginger, and cinnamon.
Puree everything with chicken broth until velvety smooth, return to the pot, and add ditalini pasta to cook right in the soup.
Top each bowl with a dollop of sour cream sweetened with a touch of sugar for creamy contrast against the spiced squash.
Serves four with comforting fall flavors in every spoonful.
Pro Tips
- Puree squash mixture with half the broth first for smoother texture, then add remaining broth
- Cook pasta directly in soup for 10 minutes, adding extra broth if it gets too thick
- Sweeten sour cream with sugar before dolloping on top for balanced tangy-sweet finish
Ingredients
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 purée 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.
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