Acorn Squash 'n Pasta Soup Recipe

Name: Acorn Squash 'n Pasta Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ounces ditalini or 8 ounces pasta shells, uncooked; 2 (1 1/2 lb) acorn squash, split,peeled,seeded and quartered; 2 tablespoons butter; 1 large onion, chopped; ¾ teaspoon ground mace or ¾ teaspoon nutmeg; ½ teaspoon ground ginger; ½ teaspoon cinnamon; 1 cup grated carrot; 1 ½ teaspoons brown sugar; 3 (13 1/4 ounce) cans low sodium chicken broth; salt and pepper; 1 cup sour cream

Servings: persons

8 ounces ditalini or 8 ounces pasta shells, uncooked
2 (1 1/2 lb) acorn squash, split,peeled,seeded and quartered
2 tablespoons butter
1 large onion, chopped
¾ teaspoon ground mace or ¾ teaspoon nutmeg
½ teaspoon ground ginger
½ teaspoon cinnamon
1 cup grated carrot
1 ½ teaspoons brown sugar
3 (13 1/4 ounce) cans low sodium chicken broth
salt and pepper
1 cup sour cream

1
Cook squash in one inch of water in covered saucepan for 15 minutes, or until tender.
2
Cool.
3
Scrape out pulp and put back in pot.
4
Add butter, onion, carrots, sugar, mace, ginger and cinnamon.
5
Cover and simmer gently for 10 minutes, stirring occasionally.
6
Cook until vegetables are tender.
7
Add 3 cups of the broth and puree all in a blender or food processor.
8
Return to the pot and add remaining three cups of broth, bring to a boil and add pasta.
9
Cook, stirring occasionally, for 10 minutes, or until pasta is done.
10
Before serving, blend sour cream and sugar in a separate bowl.
11
Put dollop on top of each bowl of soup.
12
Serve hot.
13
NOTE: If soup is too thick, thin with additional chicken broth.

587

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 8 ounces ditalini or 8 ounces pasta shells, uncooked, 2 (1 1/2 lb) acorn squash, split,peeled,seeded and quartered, 2 tablespoons butter, 1 large onion, chopped, and more.

Yes, Acorn Squash 'n Pasta Soup falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Acorn Squash 'n Pasta Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions