Acorn Squash'N Pasta Soup

1. 1

   Cook squash in one inch of water in covered saucepan for 15 minutes, or until tender.

2. 2

   Cool.

3. 3

   Scrape out pulp and put back in pot.

4. 4

   Add margarine, onion, carrots, sugar, mace, ginger and cinnamon.

5. 5

   Cover and simmer gently for 10 minutes, stirring occasionally.

6. 6

   Cook until vegetables are tender.

7. 7

   Add 3 cups of the broth and puree all in a blender or food processor.

8. 8

   Return to the pot and add remaining three cups of broth, bring to a boil and add pasta.

9. 9

   Cook, stirring occasionally, for 10 minutes, or until pasta is done.

10. 10

    Before serving, blend sour cream and sugar in a separate bowl.

11. 11

    Put dollop on top of each bowl of soup.

12. 12

    Serve hot.

13. 13

    NOTE: If soup is too thick, thin with additional chicken broth.

* Per serving · 4 servings · Values may vary.